Ingredients with Measurements:
- 2 pounds fresh asparagus, trimmed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Lemon wedges and chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened.
2. Add the chopped asparagus to the pot and stir to combine with the onion and garlic.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 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 smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Reheat the soup over low heat until heated through.
7. Serve the soup hot, garnished with lemon wedges and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 25g
Carbohydrates: 15g
Protein: 7g
Sodium: 600mg
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or milk for a lighter version of the soup.
- You can use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Variations:
- Add cooked shrimp or crab meat to the soup for a seafood twist.
- Top the soup with croutons or bacon bits for added texture and flavor.
Tips and tricks:
- Use fresh asparagus for the best flavor and texture.
- To make the soup even smoother, strain it through a fine-mesh sieve after blending.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls or cups, garnished with lemon wedges and chopped fresh parsley.
Garnishes:
Lemon wedges and chopped fresh parsley
Pairings:
- Serve the soup with a crusty bread or breadsticks for dipping.
- Pair the soup with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread or breadsticks
- Light salad
- Roasted vegetables
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 over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup until the asparagus is tender to ensure it is fully cooked.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Prussian cuisine is known for its hearty and comforting dishes, often featuring ingredients like potatoes, cabbage, and meat. Asparagus soup is a classic dish in Prussian cuisine, often served in the spring when asparagus is in season.
Flavor profiles:
This soup is creamy and savory, with a subtle sweetness from the asparagus. The lemon garnish adds a bright and refreshing note.
Serving suggestions:
Serve the soup as a starter or main course, accompanied by a side dish or bread for dipping.
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