asparagus soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Asparagus, fresh, 3 cup (remove)Garlic, 6 cloves (remove)Parsley, 2 cup (remove)Butter, unsalted, 1 cup (remove)Salt, 12 dash (remove)Heavy Whipping Cream, 2 cup, fluid (yields 2 cups whipped) (remove)*Chopped Spinch, frozen - whole block, 5 oz (remove)Pepper, black, 5 dash (remove)oil goat cheese 10 ounces
In this soup you must following according to the directions that I lay out in format. The first thing I do is cut the asparagus at the bottom where the white part is and throw it away. The second thing I do when making the soup get out a large mixing bowl, blender, and food processor and knife.
I take the 3 cups of asparagus put in the bowl cut in half and wash in the bowl. Lay the asparagus out for hot water boil place in the salt water as it boils leave in for 65 seconds and place in ice cold water in another bowl to keep the color. The next step is to take the 6 garlic cloves and cut in halves put in a small pan with 1 cup of olive oil and garlic and make oil and infuse together for 2 minutes. Get a mixing bowl and add the garlic, oil asparagus and put in oven for 15 minutes until break apart at 250. When out of the oven let it rest for 2 minutes add to the bowl with garlic. The next thing you ad is the parsley butter and other things in bowl. After mixing together add the butter and pepper. Take asparagus and all of the mixture and add it to the food processor and chop. After the food processor move to the blender to blend with adding the 2 cups of heavy cream and mix till becomes a creamy soup. Add oil and butter to mixture until thin or thick whichever you enjoy more. Move soup mixture to pot and turn to medium heat for 2 hours and 6 minutes stir as much as you can every 10 to 20 minutes to not let it burn in the end of the pot. The last not least let it cool to room temp and put in serving bowls and still warm but add the goat cheese in the end. Cheese must be completely in the middle of soup to have melting effect. Serve cold or warm or even hot you choice is yours. put the soup leftovers in fridge after finished eating.
Serving Size: blended soup
Number of Servings: 12
Recipe submitted by SparkPeople user MANDERSON3030.
I take the 3 cups of asparagus put in the bowl cut in half and wash in the bowl. Lay the asparagus out for hot water boil place in the salt water as it boils leave in for 65 seconds and place in ice cold water in another bowl to keep the color. The next step is to take the 6 garlic cloves and cut in halves put in a small pan with 1 cup of olive oil and garlic and make oil and infuse together for 2 minutes. Get a mixing bowl and add the garlic, oil asparagus and put in oven for 15 minutes until break apart at 250. When out of the oven let it rest for 2 minutes add to the bowl with garlic. The next thing you ad is the parsley butter and other things in bowl. After mixing together add the butter and pepper. Take asparagus and all of the mixture and add it to the food processor and chop. After the food processor move to the blender to blend with adding the 2 cups of heavy cream and mix till becomes a creamy soup. Add oil and butter to mixture until thin or thick whichever you enjoy more. Move soup mixture to pot and turn to medium heat for 2 hours and 6 minutes stir as much as you can every 10 to 20 minutes to not let it burn in the end of the pot. The last not least let it cool to room temp and put in serving bowls and still warm but add the goat cheese in the end. Cheese must be completely in the middle of soup to have melting effect. Serve cold or warm or even hot you choice is yours. put the soup leftovers in fridge after finished eating.
Serving Size: blended soup
Number of Servings: 12
Recipe submitted by SparkPeople user MANDERSON3030.
Nutritional Info Amount Per Serving
- Calories: 512.9
- Total Fat: 53.2 g
- Cholesterol: 106.6 mg
- Sodium: 283.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.2 g
- Protein: 6.8 g
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