Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 This sounds wonderful! I think I'm going to have to make it this weekend. :-) --Mary , " Nicole " <Colejil wrote: > > this recipe may change your mind about asparagus:) > > Asparagus Soup > 1 lb asparagus > 1.5 oz butter > 6 shallots, sliced (I used a bag of two) > .5 oz flour > 2.5c stock > 1Tbsp lemon juice > salt and pepper > 1c milk > .5c single cream (couldn't find this so I skipped it) > 2tsp fresh chervil (not sure about this either, used parsley) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2007 Report Share Posted March 7, 2007 Asparagus Soup two 425 g (15 oz) cans asparagus 2 leeks, halved, washed and sliced 1 clove garlic, crushed 2 cups vegetable stock 1/4 cup cornflour (cornstarch) 1 1/2 cups milk sub of choice 2 tablespoons (8 tsp) chopped parsley 1. Place asparagus with juice into a saucepan. Remove tips and reserve. 2. Add leek, garlic and stock. Bring to the boil. Simmer for 20 minutes. 3. Blend cornflour (cornstarch) and a little milk until smooth. Blend in remaining milk. 4. Remove soup from heat. Gradually mix in milk. Return to the boil, stirring. Simmer for 3 minutes. Serve garnished with asparagus tips, parsley and GF croutons. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Dear kim, Can this soup be made with fresh asparagus? Patti from WI. Kim <bearhouse5 wrote: Asparagus Soup two 425 g (15 oz) cans asparagus 2 leeks, halved, washed and sliced 1 clove garlic, crushed 2 cups vegetable stock 1/4 cup cornflour (cornstarch) 1 1/2 cups milk sub of choice 2 tablespoons (8 tsp) chopped parsley 1. Place asparagus with juice into a saucepan. Remove tips and reserve. 2. Add leek, garlic and stock. Bring to the boil. Simmer for 20 minutes. 3. Blend cornflour (cornstarch) and a little milk until smooth. Blend in remaining milk. 4. Remove soup from heat. Gradually mix in milk. Return to the boil, stirring. Simmer for 3 minutes. Serve garnished with asparagus tips, parsley and GF croutons. Serves 4. Food fight? Enjoy some healthy debate in the Answers Food & Drink Q & A. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Hi Patti, It should work fine with fresh asparagus. 20 minutes is plenty of time to cook asparagus until mushy, so I'd just pop it in with everything else. You may want to add a little salt at the end. Of course, if your using the tips for garnish as suggested in the recipe, you'll have to cook them separately. If you make it I'd love to know how it turns out, Kim. , patricia A Pierce <anike_anne42 wrote: > > Dear kim, > Can this soup be made with fresh asparagus? Patti from WI. > > Kim <bearhouse5 wrote: > Asparagus Soup > > two 425 g (15 oz) cans asparagus > 2 leeks, halved, washed and sliced > 1 clove garlic, crushed > 2 cups vegetable stock > 1/4 cup cornflour (cornstarch) > 1 1/2 cups milk sub of choice > 2 tablespoons (8 tsp) chopped parsley Quote Link to comment Share on other sites More sharing options...
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