We can make the top-class Asparagus soup
Hello, friends, food lovers, and community greetings. Before I get busier at my work, I have some free days in my schedule. As I told it was a seasonal vegetable discount at our supermarket. I prepared some recipes using green asparagus because the price of asparagus is very cheap. it will rise here in Norway after spring.
In those recipes, green asparagus soup is my new experimental recipe using some creativity and presentation ideas.
In my free work days i had good time and price of ingredients were reasonable, and it was easy to make new experiments. I made many different experiments, like making quick and easy fried rice, which I published a couple of weeks before.
@hindavi/something-easier-and-faster-vegan-gluten-free
Usually, I cook asparagus and onion with garlic and some seasonings, simmering them together with vegetable stock. Then, I blend it with an immersion mixer and serve it with a drizzle of olive oil on top. This is my quick version of asparagus soup for busy days.
Ingredients
500 grams of green asparagus
1 white onion,( no red onion in green vegetable
1.5 tsp salt
1 tsp black pepper
15 soaked and peeled almonds
6 garlic cloves, 4 in the soup and 2 for garnish
1/2 cup of frozen green peas
2 tbsp olive oil
1 carrot for garnish
2 pinches of nutmeg
First, washed and separated the asparagus parts.
The bottom pieces for cooking and making stock
The top ones for garnishing
and the tender ones for cooking and making fine paste.
Tried to remove the hard peels from the fiberious parts, put them in a pan and cooked with water.
when they became softer, I poured them into a mixer with cooked water.
After blending, pour the mixture through a strainer, using a spoon to extract the liquid from the cooked asparagus pieces. Set the liquid aside and discard the fibrous remnants.
Cut the tender asparagus stalks into small pieces, chop the onion, and slice 2 cloves of garlic. Also, slice one carrot into thin strips.
Heat 2 tablespoons of olive oil in a pan. Add the chopped onion and garlic, cooking them over medium heat until they become translucent, taking care not to brown the onion. Stir in 2 pinches of grated nutmeg.
Next, add the asparagus pieces to the pan and stir for 2 minutes. Season with salt and pepper, reserving some salt for later. Pour in the reserved asparagus liquid.
Cook for an additional 2 minutes before adding the green peas, and cook for another minute.
Transfer the mixture to a blender and blend until you achieve a fine paste. The soup is nearly ready!
Meanwhile, on another burner, warm a small pan and add the carrot strips with a sprinkle of oil. Cook them over low heat until they become crispy like chips.
Repeat the process with the garlic slices.
In the same pan, steam some asparagus tops for garnishing.
Return the blended asparagus mixture to the pan. After bringing it to a boil,
Add the remaining tender asparagus tops, then remove the soup from the heat, cover, and keep it for 2 minutes.
The soup is ready.
To serve, place some steamed asparagus tops and tender peels on one side of the plate along with a few almonds. Pour the soup into a bowl,
In another bowl, you can also garnish with the carrot strips, cross-cut asparagus slices, a slice of orange, garlic, and almonds. Enjoy!
Garnished with a slice of orange, the carrot strips, and garlic slices. Enjoy!
This is the other bowl I garnish with those carrot strips, asparagus cross slices. orange slice, garlic, and almond.
Enjoy!