Ingredients with Measurements:
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the asparagus and broth to the pot and bring to a boil. Reduce heat and simmer until the asparagus is tender, about 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
5. Heat the soup over low heat until warmed through, about 5 minutes.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 12g
- Protein: 6g
Substitutions for ingredients:
- Asparagus: broccoli or cauliflower can be used instead
- Heavy cream: half-and-half or milk can be used instead
Variations:
- Add cooked shrimp or crab meat to the soup for a seafood twist
- Top with croutons or chopped herbs for added texture and flavor
Tips and tricks:
- Be sure to trim the tough ends off the asparagus before cooking
- Use an immersion blender for easier blending and less mess
- Adjust the seasoning to your taste preferences
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil or a dollop of sour cream on top
Garnishes:
- Chopped herbs, croutons, or a sprinkle of grated Parmesan cheese
Pairings:
- Serve with a crusty bread or a side salad for a complete meal
Suggested side dishes:
- Roasted vegetables, grilled chicken, or a quinoa salad
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 reduce and thicken
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Crème Ninon is a French soup made with pureed green vegetables and cream
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of nutmeg
Serving suggestions:
- Serve as a starter course for a dinner party or as a light lunch or dinner
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Region: French