Asparagus soup: recipes with photos

With the onset of the asparagus season, her young shoots appear in our kitchen. The high palatability of asparagus allows it to be widely used in cooking in any form: raw, baked, boiled, grilled. From it make fillings for sandwiches, add to salads and main dishes, canned. Especially good are summer asparagus soups , recipes and photos of which are later in the article.

General cooking rules

In order for asparagus not to disappoint and fully reveal all the richness of taste, you need to be able to work with it, so hereinafter some tips:

• Young asparagus shoots are used for food, the collection of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it will wither very quickly. If you plan to cook not on the day of purchase, then you need to cut off the base of the stems, put them vertically in water, cover with foil and put in the refrigerator for no more than seven days.
• Before preparing asparagus, its stems are cut off at the base and the top layer is removed from them.
• Experienced chefs recommend using a stainless steel pan to cook asparagus soup.
• The best option for heat treatment in terms of preserving nutrients is cooking, which must be carried out on low heat.
• The duration of the heat treatment depends on the variety. Boil white asparagus for about eight minutes, green thick - no more than five, thin green - only three minutes.
• Asparagus is boiled vertically, tied in a bun and placed in a pan with the tops up (above the water) so that the lower hard parts of the stem are boiled and the upper tender ones are not softened.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who like quick ways to cook, the following is the first recipe for asparagus puree soup.

Very simple

You only need:

• 0.5 kg of asparagus;
• 0.2 kg of sour cream;
• broth or water - the amount depends on the desired density of the soup.
• salt and ground black pepper to taste.

How to cook:

Cut off the tops from the stems (about 5 cm), cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops in order to decorate the finished dish with them, mashed the rest of the soup. Add sour cream, salt and pepper. Pour into plates, decorating each serving with a piece of asparagus.

Classic cream asparagus soup

Incredibly tender, with a characteristic taste of asparagus, the dish will appeal to even those who do not like puree soups.

For half a kilogram of asparagus shoots you need to take:

• chicken stock - 0.4 l;
• half of the onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• fat cream - 0.1 l;
• salt and ground pepper - to taste.

Order of preparation:

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. The remaining parts of the stems are cut into pieces of 2-3 cm.
2. Put asparagus (except the tops) and finely chopped onions in a saucepan, pour half a glass of chicken stock and cook until the asparagus is cooked under the lid (about 8 minutes).
3. Grind the resulting mixture with a blender.
4. Melt butter over low heat, put flour, add pepper and salt and cook for two minutes. After this, pour in the broth and continue cooking until boiling. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little soup to them, mix. Then pour the cream into the soup, squeeze the lemon juice and heat the soup, but do not bring to a boil.

With vermouth

For soup, prepare the products:

• 0.7 kg of asparagus;
• 750 ml of chicken stock;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml of heavy cream;
• to taste ground pepper and salt.

Work order:

1. Cut the tender tops of asparagus shoots (about five centimeters each), cut the rest of the asparagus into smaller ones - two centimeters.
2. In a pan in four tablespoons of butter, simmer chopped onion and garlic until transparent.
3. Add vermouth and continue to simmer until the liquid is almost completely left.
4. Put the asparagus, chopped into pieces of 2 cm, pour the chicken stock and cook, salt, pepper and cook until it begins to boil.
5. Reduce heat to low and continue cooking for about 20 minutes under the lid.
6. Pure the resulting soup with a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. Stew the remaining asparagus (5 cm each) in a pan in two tablespoons of butter.
8. Pour soup into plates and garnish with stewed asparagus.

With cheese and mushrooms

From products for asparagus cream soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one onion;
• olive oil;
• butter;
• 0.8 l chicken stock;
• salt, ground pepper and herbs to taste.

To decorate the soup:

• porcini mushrooms - 100 grams;
• shallots - 130 grams;
• soft cheese - 100 grams.

Order of preparation:

1. Wash the asparagus, cut off the lower parts of the shoots, set the three tops for decoration, cut the remaining parts into pieces of 0.5 cm. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a pan. Put asparagus, potatoes and onions, add salt and lightly fry. Pour in warm chicken stock to completely cover the vegetables and cook for ten minutes. A few minutes before being ready to dip the three tops of asparagus shoots into the pan.
3. Pour a little broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, salt, pepper.
4. In a frying pan in olive oil, lightly fry the shallots and porcini mushrooms, cut into strips. Rub cheese through a sieve until creamy, pour in olive oil and pepper. Cook knels from the resulting mass. Put mushrooms on a plate, then cheese dumplings. Pour asparagus cream soup onto the edges of the plate.

Asparagus Soup with Avocado

The amount of ingredients is calculated in two portions:

• asparagus - four fresh shoots;
• cucumber - half a small;
• avocado - 1/2 fruit;
• lemon juice - a tablespoon;
• peanut butter - a teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired density;
• some hard cheese for decoration.

Puree all components with a blender, salt and pepper to taste. Arrange on plates and sprinkle with grated cheese. You can decorate asparagus soup with herbs and seeds (see photo of the dish below).

On duck broth

This soup will require green asparagus. For 300 grams of stems you need to take:

• leeks - 100 grams;
• large potato - 1 tuber;
• fat cream - 100 grams;
• duck stock - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

Stages of preparation:

1. Wash, dry, asparagus, cut a thin top layer and cut off the tops.
2. Boil the upper parts in water for no longer than seven minutes, then remove and set aside.
3. Chop the onions in half rings and fry in a pan in duck fat.
4. Cut the lower parts of the asparagus stalks into slices of approximately 2 cm.
5. Peel potatoes, rinse and cut into cubes or cubes.
6. Put the fried onions in the duck broth, then the potatoes and two minutes later cut the lower parts of the stems.
7. Cook over very low heat until the potatoes are cooked.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it again, arrange it on plates, decorating each serving with asparagus tops.

To summarize

There are a lot of types of asparagus soups: with shrimp, with rice, with meat, with pine nuts and so on. While the summer is in full swing, you can enjoy fresh asparagus dishes, and when the season is over, you can replace it with canned one.