How much to cook asparagus soup?
Boil asparagus soup for 40-50 minutes.
Asparagus puree soup
Products
White asparagus - 20 pieces (800 grams)
Flour - 2 tablespoons (50 grams)
Milk - 4 glasses
Water - 2 glasses
Butter - 4 tablespoons
Salt - 1 teaspoon
How to make puree soup
1. Wash 20 pieces of asparagus with cold water, pat dry with a napkin.
2. Cut the bottom, coarse part of the asparagus - it is inedible.
3. With a knife or vegetable cutter, carefully peel the stalk of the vegetable from the green skin by running the tool along the entire length of the asparagus, cutting off the top layer of the product. Do not clean the head, the skin there is tender.
4. Divide the asparagus by cutting off the vegetable heads from the stem.
5. Cut the stems of the product into several pieces, place in a saucepan and pour 2 glasses of water; salt with a pinch of salt and put on medium heat.
6. Cook the asparagus stalks for 20 minutes.
7. Place the heads of the vegetable in a separate saucepan, fill it with water so that they hide under it by 2 centimeters, put on fire.
8. Cook for 4 minutes. Will be served as a side dish.
9. In a separate deep soup pot, pour 4 tablespoons of butter, heat over low heat and add 2 tablespoons of flour. Stir well until smooth and cook for 3 minutes.
10. In a saucepan, to flour, pour 4 cups of milk, stir and bring to a boil.
11. When milk and flour boiled in a saucepan, pour boiled asparagus stalks together with the broth into it.
12. Cook over medium heat for 15 minutes.
13. After the time has elapsed, set the pot aside from heat and let cool slightly.
14. Then take the boiled asparagus stalks from the pan, rub through a sieve, mix the contents well until a homogeneous mass is formed. Season with a pinch of salt.
15. Before serving the puree soup, add several asparagus heads, boiled separately from the soup, to a plate.
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Cold asparagus soup
ProductsAsparagus - 600 grams
Bow - 1 large head
Cream 18% fat - 1 half cup (200 milliliters)
Water - 4 glasses (1 liter)
Butter - 4 tablespoons
Pink, green peppercorns - 4 each
Ground black pepper - on the tip of a teaspoon
Salt - 1 teaspoon
How to make cold soup
1. 600 grams of asparagus, rinse with cold water.
2.Peel the asparagus: this will require a knife or vegetable cutter to cut the green skin; do not peel the asparagus heads, the skin there is tender.
3. Separate the asparagus heads from the stems with a knife. 4. Put the heads of the vegetable in a saucepan, pour 4 glasses of water, salt with 1 teaspoon of salt.
5. Then put the pan on the fire. Boil the asparagus heads for 3 minutes after boiling, then catch them with a spoon and lower them in cold water until they cool completely. Then put in a separate plate and put in the refrigerator.
6. Set aside the remaining vegetable broth, it will come in handy later.
7. Cut the asparagus stalks 3 centimeters long.
8. Peel 1 large head of onion. Rinse with cold water and chop finely.
9. Place pink and green peppercorns in a mortar, grind them.
10. Add 4 tablespoons of oil to a saucepan, heat and add finely chopped onion; fry it over low heat until soft.
11. Add the asparagus stalks to the saucepan to the onion and fry, stirring constantly, for 5 minutes.
12. In a saucepan, to fried vegetables, pour in vegetable broth and increase the heat, bring to a boil.
13. Season the soup with black pepper and chopped pink and green. Mix well.
14. Reduce heat and simmer broth for another 30 minutes.
15. Remove from heat and cool.
16. Using a blender, grind the soup until smooth.
17. Pour 1 glass of cream into the puree soup, stir and bring to a boil.
18. When it boils, remove from heat, leave to cool to room temperature. Then refrigerate for 3 hours.
19. Before serving, add several heads of asparagus previously boiled to a bowl of puree soup.
Last update Author / Editor - Lydia Ivanova