Sunny's Cream of Asparagus Soup
We’re going to get started with our Cream of Asparagus soup here. I love cream of anything. I got my big pot here ready to go and we’re going to drop in about half of the stick of butter and starts sautéing away some onions and garlic for flavor. That’s could be the base of our Cream of Asparagus soup.
So I just got a clove of garlic down in there and I’m going to use half of my red onion. We’re going to end up pureeing this layer on in the blender so you don’t have to be like super sincere about how you go about your shop but make sure you get a lot of surface areas all of the flavors of the onion can come out in to your Cream of Asparagus soup.
All right so now two are red onions here just a little of salt, add some flavor right at the beginning right here and some pepper goes as well. Now I’m just going to let the butter and add a little bit of oil to it too so this brown up too much. And I’m going to heat them with our asparagus here, just lob off the bottom halves of our asparagus. Usually when you’re making, you’ll that natural snap and you’ll just discard the bottom but I’m not really worried about the toughness of the bottom because later on is going to get all pulverized in the blender and worked in to a beautiful yummy Cream of Asparagus soup so just get these all down the slice about an inch or so is good enough.
You just going to get them in here and this is before we put some vegetable or chicken broth in and the good thing about that is putting in before you heat the broth with this because it’s going to get nice and tender for you when—it’s going to get some of the flavor out of the asparagus and get nice and caramelize. I’m going to put about six cups of the chicken stock in.
Now this is good to go for nice blitz. What we’re really going for here is just a nice, tender stock of the asparagus, so we can into the blender and not have those little bits and chunks left over. So I’m just can go ahead and turn this off and when you go to blend this, you know, you don’t want to fill this up. You just want to go like maybe half way, you’ll have a huge explosion on your hands here so I’m just going to go ahead and do this in parts and get it in to a bowl right here and get it right back in to the pot and ready for the zippedy-doodah of the sour cream.
All right, the last of our Cream of Asparagus all blended up. Now, what you’re going to do is just get it right back in to the pot that you steeped the asparagus and got them nice and tender. Look at that, it’s going to be so yummy. Hey, you know what another note, when you’re making this with the asparagus. Asparagus is so beautiful, the beautiful green colors. You don’t want to just cook it down so long to where the asparagus is turn that muddy brown color because you still want people to know it’s a fresh asparagus, Cream of Asparagus soup that you’re making for.
All right so, we’ve got that all done. What I’m going to do now is get in some sour cream. That’s going to add the zip, the zest and everything that we like to, you know, just enjoy on our tongue. To get back in there, I’m just going to turn this up a little bit. I have my sour cream kind of sitting and getting room temperature, so when I add it, you know, just kind of melting right away and get nice and velvety and bring this back up the temperature and this is it, it’s good to go, safe for nice little top of Hungarian hot paprika at the end. This is great. One taste of my asparagus soup and you’ll be looking for a bigger spoon.
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