SILKY Cream of Asparagus Soup!!( Courtesy Disney Cruise Line ) #shorts #recipe #food #soup
1.8 هزار بار بازدید -
3 ماه پیش
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#shorts Even
#shorts
Even if you’re not red hot about asparagus…. You’ll LOVE this velvety, divine soup!! This delicious soup is subtle yet heavenly ALL at the same time!! You won’t believe how a few ingredients can become something you can’t get enough of! Wether you leave the crab in or take it out to avoid the added expense, you will find yourself yearning for this exquisite, delightful soup again and again!!
Don't forget to catch the full-format, detailed video at:
SILKY Cream of Asparagus Soup!! ( Co...
Ingredients:
Serves 2-4 Depending on Serving Size
1/4 Cup Olive Oil
1 Medium Onion, Finely Chopped
12 oz. Green Asparagus ( After Woody Bottoms Removed ) Sliced Into 1/2 Inch Pieces
2 Cups Chicken Stock
1/2 Cup Heavy Cream ( For Soup )
2 tsp. European Butter
2 tsp. All Purpose Flour
Sea Salt and Pepper To Taste
1/2 Cup Fresh Crab Meat
** 1 Cup Heavy Cream - For Garnish ( Optional ) **
** Sriracha To Taste ( I Used 1 Tbs. ) - For Garnish ( Optional ) **
** 1/2 Cup Cooked Asparagus Spears or Tops For Garnish ( Optional ) **
Directions:
Start by making a Beurre Manié… Fancy French word for “Kneaded Butter.”
Add the 2 tsp. of flour and 2 tsp. of butter to a small plate or bowl.
Using back of a spoon, smash the two together until butter and flour are smooth and incorporated. This combo is great for making silky soups, gravies or sauces! Set aside.
Make Sriracha Cream by pouring desired amount of sriracha into 1 Cup Heavy Cream. Whisk until a body is formed. Pour into squeeze bottle for garnish or can be spooned onto soup. Set aside.
Sauté a few asparagus tips lightly in olive oil for garnish if desired and set aside.
Heat the olive oil in large pot over medium heat.
Add onion and sauté for approximately 5 - 7 mins. Looking for tender onions.
Add the asparagus pieces to the pot and continue cooking approximately 5 mins, stirring often.
Add the chicken stock and simmer for 10 mins.
Pour soup into blender and puree for 1 to 2 mins. until very smooth. Return soup to the pot and stir in your 1/2 Cup Heavy Cream. Bring to a full boil.
Whisk in your Beurre Manié and bring to short boil.
Season to taste with salt and pepper ( I use 1 tsp of each )
** If you want to add the optional garnishes, add desired dollop of crab in center of soup.
Swirl the sriracha cream in a random swirl around the crab, then using toothpick, swirl through the cream to make decorative pattern.
Add a few of the sautéed asparagus tops and serve hot!
ENJOY!!
Even if you’re not red hot about asparagus…. You’ll LOVE this velvety, divine soup!! This delicious soup is subtle yet heavenly ALL at the same time!! You won’t believe how a few ingredients can become something you can’t get enough of! Wether you leave the crab in or take it out to avoid the added expense, you will find yourself yearning for this exquisite, delightful soup again and again!!
Don't forget to catch the full-format, detailed video at:
SILKY Cream of Asparagus Soup!! ( Co...
Ingredients:
Serves 2-4 Depending on Serving Size
1/4 Cup Olive Oil
1 Medium Onion, Finely Chopped
12 oz. Green Asparagus ( After Woody Bottoms Removed ) Sliced Into 1/2 Inch Pieces
2 Cups Chicken Stock
1/2 Cup Heavy Cream ( For Soup )
2 tsp. European Butter
2 tsp. All Purpose Flour
Sea Salt and Pepper To Taste
1/2 Cup Fresh Crab Meat
** 1 Cup Heavy Cream - For Garnish ( Optional ) **
** Sriracha To Taste ( I Used 1 Tbs. ) - For Garnish ( Optional ) **
** 1/2 Cup Cooked Asparagus Spears or Tops For Garnish ( Optional ) **
Directions:
Start by making a Beurre Manié… Fancy French word for “Kneaded Butter.”
Add the 2 tsp. of flour and 2 tsp. of butter to a small plate or bowl.
Using back of a spoon, smash the two together until butter and flour are smooth and incorporated. This combo is great for making silky soups, gravies or sauces! Set aside.
Make Sriracha Cream by pouring desired amount of sriracha into 1 Cup Heavy Cream. Whisk until a body is formed. Pour into squeeze bottle for garnish or can be spooned onto soup. Set aside.
Sauté a few asparagus tips lightly in olive oil for garnish if desired and set aside.
Heat the olive oil in large pot over medium heat.
Add onion and sauté for approximately 5 - 7 mins. Looking for tender onions.
Add the asparagus pieces to the pot and continue cooking approximately 5 mins, stirring often.
Add the chicken stock and simmer for 10 mins.
Pour soup into blender and puree for 1 to 2 mins. until very smooth. Return soup to the pot and stir in your 1/2 Cup Heavy Cream. Bring to a full boil.
Whisk in your Beurre Manié and bring to short boil.
Season to taste with salt and pepper ( I use 1 tsp of each )
** If you want to add the optional garnishes, add desired dollop of crab in center of soup.
Swirl the sriracha cream in a random swirl around the crab, then using toothpick, swirl through the cream to make decorative pattern.
Add a few of the sautéed asparagus tops and serve hot!
ENJOY!!
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