Cook asparagus soup for 40-50 minutes.
Asparagus soup
White asparagus
– 20 pieces (800 grams)
Flour – 2 tablespoons (50 grams)
Milk – 4 cups
Water – 2 cups
Butter – 4 tablespoons
Salt – 1 teaspoon
How to prepare puree soup
1. Rinse 20 pieces of asparagus with cold water, dry with a napkin.
2. Trim the bottom, rough part of the asparagus – it is inedible.
3. Gently peel the green skin from the vegetable stem with a knife or vegetable cutter, running the tool along the entire length of the asparagus, cutting off the top layer of the product. Do not clean the head, the skin is tender there.
4. Divide the asparagus by cutting off the heads of the vegetable from the stem.
5. Cut the stems of the product into several pieces, place in a saucepan and pour 2 cups of water; salt with a pinch of salt and place over medium heat.
6. Boil asparagus stalks for 20 minutes.
7. Place the vegetable heads in a separate pan, pour water so that they hide 2 centimeters under it, put on fire.
8. Cook for 4 minutes. Will be served as a side dish.
9. Pour 4 tablespoons of butter into a separate deep soup pot, heat over low heat and add 2 tablespoons of flour. Stir well, until a homogeneous mass is formed and fry for 3 minutes.
10. Pour 4 cups of milk into the pan, to the flour, mix and bring to a boil.
11. When milk and flour boil in a saucepan, pour boiled asparagus stalks into it along with broth.
12. Cook over medium heat for 15 minutes.
13. At the end of the time, put the pan off the heat and let it cool down a bit.
14. Then remove the boiled asparagus stalks from the pan, rub through a sieve, mix the contents well until a homogeneous mass is formed. Season with a pinch of salt.
15. Before serving the puree soup, add a few heads of asparagus, boiled separately from the soup, to the plate.
Cold asparagus soup
Products
Asparagus – 600 grams
Onion – 1 large head
Cream 18% fat – 1 incomplete glass (200 milliliters)
Water – 4 cups (1 liter)
Butter – 4 tablespoons
Pink, green peppercorns – 4 pieces
Black ground pepper – at the tip of a teaspoon
Salt – 1 teaspoon
How to cook cold soup
1. Rinse 600 grams of asparagus with cold water.
2. Peel the asparagus from the skin: this will require a knife or vegetable cutter, with which the green skin will be cut; do not peel the asparagus heads, the skin is tender there.
3. Separate the asparagus heads from the stems with a knife. 4. Put the vegetable heads in a saucepan, pour 4 cups of water, salt with 1 teaspoon of salt.
5. Then put the pan on the fire. Boil the asparagus heads for 3 minutes after boiling, then scoop them out with a spoon and dip them in cold water until they cool completely. Then put in a separate plate and put in the refrigerator.
6. Set aside the remaining vegetable broth, it will come in handy later.
7. Cut asparagus stalks 3 centimeters long.
8. 1 large onion peeled. Rinse with cold water and finely chop.
9. Place pink and green peppercorns in a mortar, grind them.
10. Add 4 tablespoons of oil to a saucepan, heat and add finely chopped onion; fry it over low heat until soft.
11. Add the asparagus stalks to the onion in a saucepan and fry, stirring constantly, for 5 minutes.
12. Pour the vegetable broth into a saucepan, to the fried vegetables, and increase the heat, bring to a boil.
13. Season the soup with black pepper, as well as crushed pink and green. Mix well.
14. Make the fire smaller and cook the broth at a low boil for another 30 minutes.
15. Remove from heat and cool.
16. Using a blender, grind the soup until a homogeneous mass is formed.
17. Pour 1 cup of cream into the soup puree, mix and bring to a boil.
18. As it boils, remove from heat, leave to cool to room temperature. Then refrigerate for 3 hours.
19. Before serving, add a few heads of asparagus, previously boiled, to a bowl of mashed soup.