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Cream Of Aspragus Soup


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#1 Monkeywine

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Posted 14 May 2010 - 09:25 PM

OK so Asparagus is one of my favorite vegies and I happened across this dish at one of the small local restraunts here in Athens Ga and loved it. I looked this recipe up online and have cooked it several times and it has been a huge hit with every main I have served it with.

Ingredients
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
Directions
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot and enjoy!

#2 Monkeywine

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Posted 14 May 2010 - 09:46 PM

I have a mouth watering spinach stuffed pork tenderloin recipe to go with this but my internet just crashed and I'm not typing it all in on my phone so stay tuned for the next episode of the crazy monkey cafe. And chef keep your nutritious yeast sprinklings away from this unless your making cream of asparagus wine =P

#3 Tomer1

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Posted 15 May 2010 - 12:00 AM

1/4 cup margarine


Is it a kosher resturant? replace with olive oil and\or butter. :P

The recipe sounds perfect, too bad its not the season
(I dont like buying stuff outside the season,they usually cost more and have less flavour)
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#4 NorthernWiner

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Posted 15 May 2010 - 06:40 AM

The recipe sounds perfect, too bad its not the season

Well, it's definitely asparagus season here. It's growing in my garden and I'll be picking some for risotto tonight. :)

The recipe sounds great. Fresh asparagus is one of those things that I really look forward to every spring and can't get enough of.

Steve Kroll
President, Purple Foot Winemaking Club
"41 Years of Fine Winemaking"
www.purplefoot.org


Wine a little... and you'll feel much better!


#5 Monkeywine

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Posted 15 May 2010 - 11:33 AM

My better half yells at me because I like most veggies raw and especially asparagus. If I start with a pound it will be a quarter pound short by the time I'm ready to cook them. Atleast with broccli and such I eat just the stems when preping.

By the way I boost the amount of asparagus when I make it. The first time it seemed a bit too potatoey but if you double the asparagus its not very creamy so about 1.3333333 pounds works out pretty well.

Play with it have fun with it.

#6 Howie

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Posted 15 May 2010 - 01:14 PM

Sounds pretty good (I'd use butter also) but I have one suggestion. Keep the tender asparagus tips separate and stir them in after doing the puree. Makes for a better presentation and adds a bit of chewability.
Howie Hart

#7 Tomer1

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Posted 27 January 2011 - 06:03 AM

Atleast with broccli and such I eat just the stems when preping.

Really? Broccli tastes too bitter to me raw.
My advice may or may not be backed by actually personal expirience and should be treated as such. :)

#8 Howie

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Posted 27 January 2011 - 08:29 AM

I forgot about this thread. I made the soup for Christmas dinner, using the following recipe from The Hows and Whys of French Cooking by Alma Lach. In the past I have also substituted broccoli.


Cream of Asparagus Soup
POTAGE CREME D'ASPERGES VERTES
[ Basic Cream of Asparagus Potage ]
Cream potages are normally made from nonstarchy vegetables and thickened with flour. They are best when the vegetables are simmered in butter and the liquids are added after the vegetables are done. The liquid used may be chicken consommé, milk, water, or a combination of these, but seldom water, alone. Cream soups are finished with cream, garnished with pasta, pieces of vegetable from which the potage is made, or combinations of these.
2 leeks
2 cups chicken stock
2 yellow onions, sliced
3 cups milk
1/4 pound butter
2 teaspoons salt
2 pounds fresh asparagus (or 2 packages frozen spears)
1 tablespoon sugar
4 tablespoons flour
1/8 teaspoon white pepper
1 cup water
1 cup creme fraiche or whipping cream

1. Wash leeks. Slice, using about 2 inches of the green tops. Add leeks and onions to saucepan with the butter. Cover and simmer 30 minutes.
2. Wash fresh asparagus. Cut off tough ends of stalks. Cut tips from stalks, or from frozen spears, 1 inch long. Cook tips separately in water seasoned with salt, sugar, and butter. Cook 3 minutes. Put on plate ready to use. Slice stalks. Add stalks to onions and leeks in saucepan and cook covered 10 minutes. Stir in flour and cook a few minutes. Add water, stock, milk, salt, sugar, and pepper. Cook-stir until slightly thickened.
3. Press stalks and potage through food mill. Use liquids to keep pulp moist and it can be pressed through easily.
4. When ready to serve, mix creme and about 1 cup potage, then pour back into saucepan. Heat, but do not boil. If mixture is too thick, thin with milk or cream to the consistency of light cream. Pour into soup tureen and garnish with cooked asparagus tips.

VARIATIONS
To change the vegetable in the Cream of Asparagus Potage is to create a different soup.
POTAGE CREME DE LAITUES [ Cream of Lettuce ]
Substitute 2 small heads of Boston or 3 heads of Bibb lettuce for the asparagus. Cut lettuce into shreds (chiffonade). Save some green lettuce shreds for garnishing. When leeks and onions are done (after 30 minutes), add the lettuce and simmer 5 minutes. Add flour, cook a few minutes, then add liquids (except creme), and seasonings. Cook-stir until slightly thickened. Press through food mill. Add creme, heat, pour into tureen and garnish with chiffonade-cut green lettuce, and serve.
POTAGE CREME DE CHAMPIGNONS [ Cream of Mushroom ]
To cooked leeks and onions add 1 pound cleaned and sliced mushrooms, instead of asparagus. Cover and simmer 10 minutes. Add flour, cook a few minutes, then add liquids (except creme), and seasonings. Cook-stir about 10 minutes, then press through food mill. Add creme and serve potage garnished with carved mushrooms.
POTAGE CREME DE CRECY [ Cream of Carrot ]
Peel and slice 6 carrots very thin. Omit onions, or if leeks are not available use onions, but do not use both onions and leeks. Sauté carrots in the butter along with the leeks for about 30 minutes. Add flour, then liquids (not the creme) and seasonings. Cook-stir 10 minutes, then press through food mill. Finish with creme. Garnish with l/2 cup cooked rice.

Howie Hart




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