Recipe without Cream
Asparagus Soup with Lemon and Parmesan
By Jennifer Segal
Servings: 4-6
Ingredients
2 bunches asparagus (about 2-1/4 pounds)
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.
Nutrition Information
Per serving (6 servings)
Calories:162
Fat:9g
Saturated fat:5g
Carbohydrates:14g
Sugar:5g
Fiber:4g
Protein:11g
Sodium:541mg
Cholesterol:18mg
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Asparagus Soup with Lemon and Parmesan
By Jennifer Segal
Servings: 4-6
Ingredients
2 bunches asparagus (about 2-1/4 pounds)
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.
Nutrition Information
Per serving (6 servings)
Calories:162
Fat:9g
Saturated fat:5g
Carbohydrates:14g
Sugar:5g
Fiber:4g
Protein:11g
Sodium:541mg
Cholesterol:18mg
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Emeril Lagasse's with Cream
Ingredients
Ingredients
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 4 tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan, garnish
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.
Recipe courtesy Emeril Lagasse, 2003
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html?oc=linkback
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.
Recipe courtesy Emeril Lagasse, 2003
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe.html?oc=linkback
