Post by Weed on May 31, 2018 18:54:51 GMT
I built a big pot of soup using fresh asparagus from the garden last night. It's a hybrid recipe I threw together after watching several YouTube videos. I thought it was awesome and share worthy & have no plans to change a thing on the next batch. The batch took less than an hour to make. It yielded 12 pints.
Cream of Asparagus Soup
Ingredients:
4 lb of tender stems cut to 1/2" pieces
1 lb of tips (reserve until last step)
2 - 46 oz cans of chicken broth (cento brand)
3 large sweet white onions
1 stick of butter
1 large bulb of garlic
2 quarts organic heavy cream
Peel and dice the onions (small
In a large saucepan, add 1/4 stick of butter, 4 crushed garlic cloves and sauté onions until they're translucent
In a large pot, add the stem pieces- pour in broth, simmer for 15-20 mins until tender
Add the onions to the large pot and using a stick blender, blend until its smooth
(I used only the tender parts of the stem...if you're Gus stems are a bit woody, blend and then push it through a strainer)
In the large sauce pan, add 1/2 stick of butter & 7 heaping tablespoons of flour, cook until raw taste of flour is gone, slowly add 2 cups of heavy cream and cook until its creamy and has no lumps. Dump it into the pot, stir
In a large saucepan, use remaining butter and garlic, add tips and sauté until slightly roasted. Finely dice the tips,.add to pot and stir.
Add the remaining 6 cups of heavy cream, salt, pepper to taste (I also added smoked paprika) simmer and stir for 15 minutes
Cream of Asparagus Soup
Ingredients:
4 lb of tender stems cut to 1/2" pieces
1 lb of tips (reserve until last step)
2 - 46 oz cans of chicken broth (cento brand)
3 large sweet white onions
1 stick of butter
1 large bulb of garlic
2 quarts organic heavy cream
Peel and dice the onions (small
In a large saucepan, add 1/4 stick of butter, 4 crushed garlic cloves and sauté onions until they're translucent
In a large pot, add the stem pieces- pour in broth, simmer for 15-20 mins until tender
Add the onions to the large pot and using a stick blender, blend until its smooth
(I used only the tender parts of the stem...if you're Gus stems are a bit woody, blend and then push it through a strainer)
In the large sauce pan, add 1/2 stick of butter & 7 heaping tablespoons of flour, cook until raw taste of flour is gone, slowly add 2 cups of heavy cream and cook until its creamy and has no lumps. Dump it into the pot, stir
In a large saucepan, use remaining butter and garlic, add tips and sauté until slightly roasted. Finely dice the tips,.add to pot and stir.
Add the remaining 6 cups of heavy cream, salt, pepper to taste (I also added smoked paprika) simmer and stir for 15 minutes
