Winter Warmers - Week 2 - Cream of Asparagus Soup
December is finally here and week one of my Winter Warmers Series! This month I will be sharing dishes which will dazzle your taste buds and add a little spice to your month while warming you up! This week I am sharing my recipe for Asparagus Soup. This delicious soup is a delightful addition to the table on a cold winter day and I hope you enjoy. This is my last post of 2014. It has been a really wonderful year for me and my family. My little bundle of joy Erik Saana Haegglund arrived in April and brouht unparallell joy and richness to our lives. I started this blog in September and it has been such a pleasure sharing my creations with you. My cookbook is complete and is going to print! It will be out in early 2015. Thank you for being part of my journey and I look forward to seeing you in 2015. Happy New Year!!!
Cream of Asparagus Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients (serves 4)
2 tablespoons olive oil
2 cloves garlic, minced
½ onion (½ cup), sliced
1 lb/450 g green asparagus (bottom 1 in/2.5 cm removed)
¼ teaspoon allspice, ground
½ teaspoon coriander, ground
Freshly ground black pepper to taste
1 bay leaf
2 cups vegetable or chicken stock/broth
2 cups milk
1 tablespoon fresh herbs (thyme, sage, rosemary), chopped finely
Salt to taste
In a saucepan, heat 2 tablespoons of oil and fry the garlic and onions for 2 minutes, then add the asparagus, allspice, coriander, black pepper and bay leaf. Cook uncovered for another 3 minutes.
Remove 12 asparagus stalks and set aside. These will be used for garnish.
Add the vegetable or chicken stock/broth and reduce heat to a simmer, then cook covered for about 5 minutes until the asparagus is soft. Remove the bay leaf.
Place in a food processor or blender, and puree the asparagus mixture until fine.
Place the pureed asparagus in a medium saucepan and add the milk, fresh herbs and salt to taste, then simmer uncovered over medium heat for 5 minutes.
Serving suggestions: Serve the soup in a small, deep soup bowl and garnish with 3 asparagus stalks.