Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Asparagus Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Friday, 19 September 2014

Asparagus Soup Recipe Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Asparagus Soup Recipe Biography

Source (google.com.pk)

Be extremely careful when puréeing hot soup. If time allows, it is safest to cool the soup before puréeing it. (Resting the cooking pan in a larger one filled with ice water is the most efficient way.) To reduce the chance of spattering, pulse the blender on and off a couple of times before leaving it on, and hold the top down.

Ingredients

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)

2 tablespoons butter or extra virgin olive oil

10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon

4 cups chicken or other stock

Salt and pepper

Method

1. Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.

2. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.

3. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.