Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup spinach leaves, packed
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped
- 1/4 cup breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, bring the broth to a boil. Add the asparagus and spinach and cook for 5-7 minutes, or until tender.
2. Using a blender or immersion blender, puree the asparagus and spinach mixture until smooth.
3. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture turns golden brown.
4. Slowly whisk in the pureed asparagus and spinach mixture, stirring constantly.
5. Add the nutmeg, salt, and pepper to taste. Bring the soup to a simmer and cook for 5-7 minutes, or until thickened.
6. In a small bowl, mix together the chopped hard-boiled eggs, breadcrumbs, melted butter, and parsley.
7. Ladle the soup into bowls and sprinkle the egg and breadcrumb mixture over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 16g
Protein: 10g
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or green beans.
- Spinach can be substituted with kale or Swiss chard.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before cooking.
- Use an immersion blender for easier cleanup.
- To make the soup ahead of time, prepare the soup without the egg and breadcrumb mixture and store in the refrigerator for up to 3 days. Reheat the soup and add the egg and breadcrumb mixture just before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread, a side salad, or a light sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a cheese plate.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Be sure to cook the asparagus and spinach thoroughly to avoid any potential foodborne illnesses.
Food history:
Velouté is a classic French sauce made with a roux and chicken or vegetable broth. It is often used as a base for soups and stews.
Flavor profiles:
Creamy, savory, and slightly nutty.
Serving suggestions:
Serve the soup as a starter or as a light lunch or dinner.
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Region: Polish