Winter=Soup…
Our best friends visited us over the weekend and we had a blast. It was all about food and fun. I surprised my friend with a three layered Butterscotch Pecan cake for her birthday, she loved the cake especially the butterscotch frosting. I can’t wait to share the recipe with you guys.
I have always been a soup freak and I love making soups out of anything and everything. Lately, I’ve been stacking up asparagus in my refrigerator and have been making Parmesan Roasted Asparagus and Asparagus soup, these are two of my favorites.
Here are more reasons to include Asparagus in your diet: Asparagus has been recognized for its medicinal properties. It has diuretic properties, helps in cleansing and healing and it neutralizes ammonia that makes us tired.
Asparagus Soup
Ingredients:
- Asparagus, fresh cut 1 inch long- a bunch
- Onion, chopped- 1 large
- Garlic, minced- 3 cloves
- Chicken stock or Vegetable stock, low sodium- 2 cups
- Water- 1/2 cup
- Ground pepper- 1/4 tsp
- Half and half cream- 1/2 cup
- Olive oil- 1 tbsp
Instruction
- Cut the tough ends of the asparagus and discard them.
- Cut the tips of the asparagus and microwave it for a few seconds, this can be used to garnish the soup.
- Chop the rest of the asparagus into 1 inch long.
- Place a large soup pan or non-stick pan over medium heat.
- Add olive oil, put onion and saute till it turns tender.
- Add the minced garlic and saute for a few minutes.
- Add the 1 inch long cut asparagus and saute.
- Sprinkle ground pepper over it and pour the chicken stock or vegetable stock into the pan.
- Cover the pan with its lid and let the asparagus turn tender.
- After it turns tender, add the water and let it come to a boil.
- Puree the mixture in a blender to smooth texture.
- Pour the pureed asparagus mixture into the pan and heat it.
- Add the half and half cream and combine well.
- Heat the soup for a couple of minutes.
- If needed add some more ground pepper.
- Serve in soup bowls and garnish with microwaved asparagus tips.
- Asparagus, fresh cut 1 inch long- a bunch
- Onion, chopped- 1 large
- Garlic, minced- 3 cloves
- Chicken stock or Vegetable stock, low sodium- 2 cups
- Water- ½ cup
- Ground pepper- ¼ tsp
- Half and half cream- ½ cup
- Olive oil- 1 tbsp
- Cut the tough ends of the asparagus and discard them.
- Cut the tips of the asparagus and microwave it for a few seconds, this can be used to garnish the soup.
- Chop the rest of the asparagus into 1 inch long.
- Place a large soup pan or non-stick pan over medium heat.
- Add olive oil, put onion and saute till it turns tender.
- Add the minced garlic and saute for a few minutes.
- Add the 1 inch long cut asparagus and saute.
- Sprinkle ground pepper over it and pour the chicken stock or vegetable stock into the pan.
- Cover the pan with its lid and let the asparagus turn tender.
- After it turns tender, add the water and let it come to a boil.
- Puree the mixture in a blender to smooth texture.
- Pour the pureed asparagus mixture into the pan and heat it.
- Add the half and half cream and combine well.
- Heat the soup for a couple of minutes.
- If needed add some more ground pepper.
- Serve in soup bowls and garnish with microwaved asparagus tips.
