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Asparagus Soup Recipe

INGREDIENTS:

2 large bunches of asparagus with the tips cut off and placed on one side. I steam the tips separately for about 4 minutes and keep them on one side to stir in just before serving and use as a garnish. I chop the stems into 1 inch size pieces. If any part of the stem is woody do not use in the soup but use to put into a vegetable stock.
2 cloves of garlic chopped very fine
1 onion chopped fine
2 tablespoons of olive oil or the equivalent in unsalted butter.
salt and pepper
2 pints of chicken or vegetable stock either homemade or from a stock cube

DIRECTIONS:

Fry the onion and garlic in the olive oil or butter. Do on a low heat so they do not brown and let them sweat for about 5 minutes or until they are soft.
Add the chopped asparagus stems and fry gently until they are soft about 10 minutes.
Add the stock and cook for about 10 to 15 minutes until all the vegetables are soft.
Add salt and pepper to taste.
Put all the soup into a blender and puree.
Add the steamed asparagus tips just before serving.

Garnishes for the soup this is a selection you could add;
1. grated cheese
2. pine nuts plain or toasted in a pan for a few seconds in hot oil
3. peeled fresh prawns
4. fresh crab
5. flaked almonds
6. thin toasted bread that is very crispy

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