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Creamy Asparagus Soup
Creamy Asparagus Soup is low on carbohydrates and extremely healthy in taste.
Asparagus (trimmed of woody stem bottoms) :- 2 lbs
Yellow onion (chopped) :- 1 large
Unsalted butter :- 3 tbsp
Chicken stock :- 4 cups
Water :- 1 cup
Leaves of fresh thyme :- 2 sprigs
Chopped fresh parsley :- 2 tbsp
Heavy cream :- ¼ cup
Dry vermouth :- 1 tbsp
Squeeze of fresh lemon juice :- 1
Salt :- to taste
Pepper :- to taste
4 quart pot
Remove tips from the asparagus 1-1/2 inches from upper portion along with halve tips lengthwise. Keep tips aside for garnishing.
Cut the leftover asparagus stalks into ¼ inch circle shape.
In a 4 quart pot, heat the butter over medium flame and then put the onions. Cook until transparent.
Mix the asparagus to it and stir well.
Sprinkle with pepper and salt. Stir and keep cooking for five more minutes.
Combine the water, thyme and broth to it. Boil on high flame and then decrease to a simmer. Cover with lid and simmer until the asparagus is cooked.
Now, stir in the parsley at the end of cooking.
While the soup is cooking, blanch the tips of asparagus and drop them in boiling salted water.
Cook until the tips are cooked and then drain.
To prevent further cooking, rinse with cold water and keep aside.
Blend the soup in an immersion blender until smooth.
To prepare creamy mixture, apply pressure on the pureed soup through a food mill or sieve.
Now, stir this mixture in cream and then mix in the squeeze of lime juice and vermouth.
Season with pepper and salt.
Garnish with boiled asparagus tips and serve hot.