When asparagus is in season, cream of asparagus soup makes a meal we all look forward to. It does taste best with fresh asparagus, but can just as well be prepared with frozen or canned spears.
The soup base can be frozen and the cream can be added when warming it up. Freezing the soup with the cream already added can lead to an unpleasant texture.
The spears can be boiled in a bit of water, vegetable broth or meat broth.
After cleaning the asparagus and removing the bottom fibrous ends, cook as many spears as desired in some liquid. Turn and stir spears often to ensure all get submerged and cooked thoroughly. Allow to cool for a bit. Blend spears with immersion blender or stand up blender until very smooth. Start out with little water, add more if necessary.
Season with salt, pepper, cayenne (optional) or any other herbs or spices desired. Add a sip of vinegar for acidity, heat just below boiling and incorporate desired amount of cram or coconut milk or coconut cream. Even milk will work.
ENJOY!
Негізгі бет CREAM of ASPARAGUS! Easily converts to vegan
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