Cream of Asparagus Soup
The recipe Cream of Asparagus Soup can be made in roughly 1 hour and 10 minutes. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 28g of fat, and a total of 368 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Only a few people really liked this hor d'oeuvre. If you have thyme, celery, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Cream of Asparagus Soup, Cream Of Asparagus Soup, and Cream of Asparagus Soup.
Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water.
Drain. Reserve 7 1/2 cups of the cooking liquid.
Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
Melt the butter in a large pot over medium heat.
Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes.
Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
Stir in the chopped asparagus and bring to a boil.
Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The La Marca with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
La MarcaFlavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast.