Vegetables are wonderful. They can be transformed into so many dishes and don't have to be boring. I bought a 2lb bunch of asparagus and found myself faced with what to do with it. I grilled some and served it along side a grilled steak. It was great but the rest of it needed to be cooked. I turned it into a wonderful creamy soup with mushrooms.
This recipe is easy and can be made vegetarian by trading out the chicken stock for vegetable stock. Served warm, it is perfect for a cool fall day, with a glass of white wine, and a fire burning. Add in a little Rom Com and you have yourself a perfect night in!
Creamy Asparagus Mushroom Soup
1 1/2 pounds of asparagus
3-4 cups chicken stock
1 large onion diced
3 T butter
1/2 cup heavy cream
2 cups baby bella mushrooms sliced
1-2 tsp lemon juice
Salt and Pepper TT
Grated cheese
Trim the tops of the asparagus and blanch 2-3 minutes in salted boiling water. Put in an ice bath and reserve for garnish. Trim the woody end of the asparagus and infuse in the stock, simmer about 20 minutes and then remove the stems. Cut the remaining asparagus stalks in 1 1/2 inch pieces. Chop the mushrooms and reserve 1/4 cup for garnish. Saute the onion in a heavy bottom pan with the butter until softened, add in the asparagus and mushrooms. Cook over medium heat for 5 minutes, add salt and pepper. Add stock and simmer for 25 minutes or until the asparagus and mushrooms are tender and cooked through. Add lemon juice then blend the soup using an immersion blender, food processor or blender. Return to heat and stir in heavy cream, taste and adjust the seasoning as needed. Warm until soup is heated through but do not boil it. Place reserved blanched asparagus tips and mushrooms into serving bowls, top with soup and finish with grated cheese. You can use any mushrooms you like or a combination of them.
No comments:
Post a Comment