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Post by feather on May 19, 2017 18:46:26 GMT
We wanted some kind of asparagus soup yesterday, so we started with cutting the bottom inch and a half off all the stalks for the soup. We just didn't want to waste any of it.
Stalks from 3 lbs asparagus 4 cups of water 2 tablespoons of chicken bouillon (soup base)
Cook boiling for a half hour, these stems are fibrous and they need to soften up a little. Blend with a hand blender to cut them up as much as you can. Strain the soup, pushing soft parts of the fibrous asparagus through the sieve.
To the green asparagus broth add: 1 teaspoon thyme 1/2 teaspoon rosemary (optional summer savory is good with asparagus but I was out) 1/2 teaspoon fresh ground pepper 2 tablespoons lemon juice 1/4 cup parmesan cheese
Cook for 30 minutes.
We cooked the good part of the stems and tips separately.
To serve: to a bowl add 1/3 cup of cooked asparagus stems and tips, pour the soup over top, serve with large oyster crackers and more parmesan if you like.
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Post by grannyg on May 20, 2017 2:01:26 GMT
Love asparagus.....I cut mine the same....chickens get the tough pieces to peck....I made this salad...LOVE it...but used a different dressing....fresh squeezed lime over the cooked pasta, added Helmans mayo..then all the rest.... Making this for supper....using a different dressing... 8 oz. penne pasta, uncooked 1 lb. asparagus, trimmed and cut into 2 inch pieces 1 cup halved cherry tomatoes 1/3 cup thinly sliced purple onion Coupons For the dressing: 1/3 cup plain greek yogurt 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp freshly chopped parsley 1 tsp sugar 1 tsp lemon zest salt and pepper to taste Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled. Drain completely and place in a large bowl. Add in the tomato and onion and toss to coat. Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!
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