Hi, I am Eugenie. Today I am making asparagus soup. Did you know it’s also French cuisine? Crème d’asperge.
Asparagus Soup Recipe
for 4 persons
- 1 pound asparagus (450 g), finely chopped
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 garlic, minced
- ¼ teaspoon salt
- Freshly ground pepper
- 2 cups hot chicken stock, or vegetable stock
- 4 tablespoons double cream (48-60% fat)
In a sauce pan add in butter and melt it over medium heat.
Add in finely chopped onion and cook until tender, it takes about 3 minutes.
And add minced garlic and cook for 2 minutes, or until fragrant.
Then add in asparagus. And a pinch of salt and pepper, and cook for 2 minutes.
Now add in hot chicken stock and bring it to a boil. If you want, you can opt for vegetable stock instead of chicken stock. Today I used chicken bouillon cubes. And reduce the heat and simmer for about 6 minutes, or until the asparagus is cooked.
Then remove from the heat. Add the double cream or crème fraîche. And blend with a hand immersion blender, or in a food processor. Puree the soup until smooth.
Now taste and season with salt and pepper to your liking. For me, now it’s fine without further seasoning.
I love crème d’argerges. It’s perfect for Spring time.
Garnish with a steamed tip of asparagus.
It’s for 4 people.
Today it was asparagus soup and tomorrow it’s chocolate sauce. You can find my weekly schedule at Facebook, Instagram, or eugeniekitchen.com.
Thank you for watching. Bye for now.