Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asparagus Soup

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Asparagus Soup Empty Asparagus Soup

    Post by Lobo Wed 03 Feb 2016, 11:36 pm

    Asparagus Soup Img26l
    Asparagus Soup
    Asparagus Soup Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4
    For an ultrasmooth soup, strain it through a chinois, a conical strainer that is a favorite in restaurant kitchens. A pestle is used to push the food through the fine-mesh perforations of the chinois.






    • 1K+

    Ingredients:


    • 1 1/2 lb. asparagus
    • 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
    • 1 yellow onion, diced
    • 3 garlic cloves, minced
    • 1/4 cup dry vermouth
    • 3 cups chicken stock, plus more as needed
    • Salt and freshly ground pepper, to taste
    • 3/4 cup heavy cream

    Asparagus Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.

    In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

    Using an immersion blender, puree the soup until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.

    In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.
    Williams-Sonoma Kitchen.

    Related Tips


      Current date/time is Fri 19 Apr 2024, 9:24 am