Guest guest Posted May 24, 2008 Report Share Posted May 24, 2008 Yum, yum yum, Deann! My asparagus is coming in full strength right now. I will definitely try this. ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ On May 24, 2008, at 8:02 PM, Deann wrote: > Thanks for the great sounding carrot soup recipe! I will have to > try it soon. > I am not much of a cook, but for some reason, do love to make > homemade soups! > > Here is one of my newest recipes that is relatively easy (and > delicious) > (please forgive me if this is a repeat as I am pretty new to this > group) > > Asparagus Bisque > > 2 pounds asparagus, ends trimmed > 2 tablespoons butter (or substitute) > 4 large shallots, finely chopped (about 1 cup) > 1 clove garlic coarsely chopped > 1 carton veggie broth (32 oz) > 1/4 teaspoon ground black pepper (or to taste) > 3/4 cups heavy cream or whipping cream (or substitute) > 1 teaspoon snipped chives > > In a saucepan heat 2 inches salted water to boiling. Meanwhile cut > asparagus tips diagonally into 2 inch pieces add to water and cook > 2 minutes or just until tender-crisp. Drain and rinse w/ cold > water. Set aside. Cut asparagus stems into 1 inch pieces > > In saucepan melt butter over low head add shallots, garlic and cook > 8 - 10 minutes or until soft. Stir in uncooked asparagus, broth and > pepper. Cover saucepan and heat to boiling over high heat. Reduce > heat to low and simmer covered 10 minutes or until asparagus is > very tender. > > In batches ladle asparagus mixture into blender, and blend until > pureed. Return puree to saucepan, stir in cream and heat over low > until heated through (do not boil). > Serve w/ chives. > > > Quote Link to comment Share on other sites More sharing options...
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