Ingredients with Measurements:
- 2 pounds of asparagus, trimmed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the chopped asparagus to the pot and stir to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20 minutes, or until the asparagus is tender.
4. Remove the pot from the heat and let it cool slightly. Using a blender or immersion blender, puree the soup until it is smooth.
5. Return the soup to the pot and stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
6. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Half-and-half can be used instead of heavy cream.
- Parsley can be used instead of dill.
Variations:
- Add 1 cup of cooked rice or quinoa to the soup for a heartier meal.
- Top the soup with croutons or grated Parmesan cheese.
- Add 1 cup of cooked chicken or shrimp to the soup for added protein.
Tips and tricks:
- Use fresh asparagus for the best flavor.
- Be sure to trim the tough ends off the asparagus before chopping.
- If using a blender, be sure to let the soup cool slightly before blending to avoid hot liquid splashing out of the blender.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh dill.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh dill
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mixed green salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer on the stove 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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Asparagus has been cultivated for thousands of years and was prized by the ancient Greeks and Romans for its medicinal properties. It was also considered a luxury food and was served to royalty and the wealthy.
Flavor profiles:
The creamy asparagus soup has a rich and savory flavor with a hint of sweetness from the asparagus. The dill adds a fresh and herbaceous note to the soup.
Serving suggestions:
Serve the soup as a starter or as a main course with a side salad or bread.
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