Asparagus soup. Asparagus Soup for a Light Dinner Frozen Green Asparagus Soup Recipes

As the asparagus season arrives, young shoots are popping up in our kitchen. High taste qualities asparagus allow it to be widely used in cooking in any form: raw, baked, boiled, grilled. Fillings for sandwiches are made from it, added to salads and main dishes, and canned. Particularly good summer soups from and photos of which - later in the article.

General cooking rules

So that asparagus does not disappoint and fully reveals all the richness of taste, you need to be able to work with it, so here are a few tips:

• Young shoots of asparagus are eaten, the collection of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the base of the stems, put them vertically in water, cover with foil and put in the refrigerator for no more than seven days.
• Before cooking asparagus, its stems are cut off at the base and the top layer is removed from them.
• Experienced cooks recommend taking a stainless steel pot for cooking asparagus soup.
• Most the best option heat treatment in terms of conservation useful substances- This is cooking, which must be carried out on low heat.
• The duration of heat treatment depends on the variety. cook for about eight minutes, green thick - no more than five, green thin - only three minutes.
• Boil the asparagus vertically, tying it into a bunch and placing it in the pot with the tops up (above the water) so that the lower hard parts of the stem are boiled down and the upper tender parts do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick ways cooking, below is the first recipe for mashed asparagus soup.

Very simple

All you need is:

• 0.5 kg of asparagus;
• 0.2 kg of sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• salt and ground black pepper to taste.

How to cook:

Cut off the tops (about 5 cm) from the stems, cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Take out the tops to further decorate with them. ready meal, puree the rest of the soup. Add sour cream, salt and pepper. Ladle into bowls, garnishing each serving with a slice of asparagus.

Classic asparagus soup with cream

Incredibly tender, with a characteristic taste of asparagus, the dish will appeal even to those who do not like puree soups.

For half a kilogram of asparagus shoots you need to take:

• chicken broth - 0.4 l;
• half an onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• fat cream - 0.1 l;
• salt and ground pepper- taste.

Cooking order:

1. To obtain tender soup from asparagus, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. Put the asparagus (except the tops) and finely chopped onion into a saucepan, pour half a glass of chicken broth and cook until the asparagus is cooked under the lid (about 8 minutes).
3. Grind the resulting mixture with a blender.
4. Melt the butter on a low heat, put the flour, add pepper and salt and cook for two minutes. After that, pour in the broth and continue to cook until boiling. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup to them, mix. Then pour this cream into the soup, squeeze lemon juice and heat the soup, but do not bring to a boil.

With vermouth

Prepare the ingredients for the soup:

• 0.7 kg of asparagus;
• 750 ml chicken broth;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml of heavy cream;
• ground pepper and salt to taste.

Work order:

1. Cut off the tender tops of the asparagus shoots (about five centimeters), cut the rest of the asparagus into smaller pieces - two centimeters.
2. In a saucepan, sauté chopped onion and garlic in four tablespoons of butter until translucent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Put the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, salt, pepper and cook until it starts to boil.
5. Reduce the heat to low and continue to cook for about 20 minutes, covered.
6. Puree the resulting soup with a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. The remaining asparagus (5 cm each) stew in a pan in two tablespoons of butter.
8. Pour soup into bowls and garnish with stewed asparagus pieces.

With cheese and mushrooms

From the products for the cream of asparagus soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one bulb;
• olive oil;
• butter;
• chicken broth 0.8 l;
• salt, ground pepper and herbs to taste.

To decorate the soup:

• white mushrooms - 100 grams;
• shallots - 130 grams;
• soft cheese - 100 grams.

Cooking order:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into pieces of 0.5 cm. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a saucepan. Put the asparagus, potatoes and onions there, add salt and lightly fry. Pour in the warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it's done, add the three tops of the asparagus shoots to the pot.
3. Pour some of the broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Whisk until you get homogeneous mass, then rub through a sieve, salt and pepper.
4. Lightly sauté shallots and porcini mushrooms in olive oil in a frying pan. Rub the cheese through a sieve until creamy, pour in the olive oil and pepper. Prepare quenelles from the resulting mass. Put mushrooms on a plate, then cheese dumplings. Pour the cream of asparagus soup over the edges of the plate.

Asparagus soup with avocado

Ingredients for two servings:

• asparagus - four fresh shoots;
• cucumber - half a small one;
• avocado - 1/2 fruit;
• lemon juice - a tablespoon;
• nut butter - a teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired density;
• a little hard cheese for decoration.

Puree all ingredients with a blender, salt and pepper to taste. Arrange on plates and sprinkle. You can decorate the asparagus soup with herbs and seeds (see the photo of the dish below).

In duck broth

For this soup you will need green asparagus. For 300 grams of stems you need to take:

• leek - 100 grams;
• large potatoes - 1 tuber;
• fat cream - 100 grams;
• duck broth - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

Cooking steps:

1. Wash the asparagus, dry, cut off the thin top layer and cut off the tops.
2. Boil the upper parts in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a frying pan in duck fat.
4. Cut the bottom of the asparagus stalks into 2 cm pieces.
5. Peel the potatoes, rinse and cut into cubes or sticks.
6. Put the fried onions into the duck broth, then the potatoes and, after two minutes, the chopped lower parts of the stems.
7. Cook over very low heat until the potatoes are ready.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, arrange on plates, decorating each serving with the tops of asparagus.

Summing up

There are a lot of types of asparagus soups: with shrimp, with rice, with meat, with pine nuts, and so on. While summer is in full swing, you can enjoy fresh asparagus dishes, and when the season is over, you can replace it with canned.

Asparagus (asparagus) is one of the most expensive and at the same time the most delicious and healthy vegetable crops. Asparagus is called the young shoots of a bushy plant. The first sprouts of asparagus (white, green, pinkish green or purple) are enriched with minerals, vitamins and fiber. The tender shoots of young asparagus can be eaten raw or steamed, in the oven, on the water or on the grill. Among the vegetables of the new season, this plant is one of the earliest, so you can start collecting young shoots as early as April-May.

Regardless of the variety, asparagus is loaded with valuable vitamins such as A, C, B1, B2 and E, as well as minerals such as calcium, phosphorus, potassium, copper, magnesium, iron and zinc. Asparagus acid and potassium salts have a beneficial effect on kidney function and facilitate metabolism. Zinc strengthens connective tissues and accelerates the healing process of wounds. Calcium and phosphorus are useful for building bone tissue, magnesium and iron improve the ability of blood formation. An indispensable property of asparagus is its low calorie content (180 kcal per 1 kg), so it can be safely called a dietary product.

Asparagus soup

It is recommended to eat fresh asparagus, it is also possible fast cooking for a couple (5 minutes is enough). It is no less useful in boiled form (cook for 3 minutes) or fried on the grill or in the oven for 2-3 minutes. Remember that the main thing in cooking asparagus is not to "overcook" the shoots, the finished vegetables should be crispy. During the preparation of asparagus, it will be very convenient to use special narrow tall pans: asparagus shoots are set vertically in them, so the bases are boiled in a small amount of boiling water, and the tender tops of the plant are steamed. Once cooked, the water can be used to add to asparagus soup.

So, asparagus soup recipe.

1. Heat one tablespoon of olive oil in a saucepan, add the thick parts of the asparagus stalks and fry for 2-3 minutes.
2. Add chicken broth, bring to a boil and simmer for 5 minutes.
3. Beat the soup with a blender until smooth.
4. Add cream to the pan and heat for 1 minute.
5. Delicious asparagus soup is ready.

Asparagus soup

Asparagus is a new vegetable for us, so not everyone has yet been able to appreciate its taste. If properly prepared, asparagus will delight you not only with its delicate and delicate taste, but also with many useful properties.

So, asparagus soup recipe.

1. Wash the asparagus and clean it with a special knife from a thin skin, rinse again and cut into pieces 1-1.5 cm in size.
2. Pour 2 liters of water into a saucepan, bring to a boil and place the asparagus in it. Salt and cook for 15 minutes.
3. In a small deep frying pan, we prepare the passivation: melt the butter, into which we pour the flour and keep on fire, stirring, until the color acquires a light brown golden hue. After the flour has cooled down a bit, take about 100 ml of broth from the pan and add it constantly stirring with a whisk into the flour, making sure that no lumps form.
4. The asparagus is ready, remove the pan from the heat, take out a few pieces of asparagus and put them on a plate. The rest of the contents of the soup are ground with a blender. You can also pass the ingredients through a sieve, but this is a more laborious and time consuming process.
5. Put the pot with the soup back on the fire, bring the contents to a boil, add the flour pass, stirring with a whisk, add the cream and whole pieces of asparagus and bring to a boil again. If necessary, add salt, add freshly ground pepper.
6. Asparagus soup is ready. Pour it into plates, decorate with chopped parsley and dill.

Cream of asparagus soup

It is customary to divide asparagus into three varieties: white, green and purple. Green asparagus is considered the most common, as its shoots are collected throughout the year. Green asparagus thrives outdoors. At proper preparation asparagus stays juicy and crispy.

Purple asparagus is rare and has a slightly bitter taste. During cooking, the purple color of the asparagus changes to green. Green asparagus makes a wonderful creamy soup.

So, cream of asparagus soup recipe.

1. Separate the edible part of the asparagus. Blanch the tops of the shoots for 1=2 minutes in boiling water, then rinse cold water and set aside for the time being. Cut the remaining edible part of the asparagus into large pieces.
2. Melt the butter in a large saucepan and saute the onion over low heat until it becomes golden and soft. Add coarsely chopped asparagus and saute, stirring constantly, for a couple more minutes.
3. Pour in the broth, add thyme and salt. Bring to a boil, reduce heat and simmer covered for another half an hour.
4. The asparagus should become soft. If this is not the case, then you can cook for another 10 minutes. Cool the soup.
5. Grind the soup with a blender. Strain into a clean bowl. We put on fire, pour in the cream and slowly heat, not bringing to a boil. Add salt if needed and add to taste. white pepper. We put the previously separated and prepared tops of the asparagus shoots and serve.

White asparagus soup with salmon

White asparagus shoots are usually harvested from mid-March to June and are a seasonal vegetable. Due to the increased labor intensity of the collection and the short season, this type of asparagus has the highest price. White asparagus differs more than green asparagus delicate taste. It is grown in sand in the complete absence of sunlight.

From white asparagus, you can cook an excellent, one might even say aristocratic, spring soup.

So, white asparagus soup with salmon recipe.

1. Peel the onion and finely chop. Clean the asparagus and cut off the tough ends. We cut into pieces. Bring the broth to a boil. Salmon cut into small pieces.
2. In a 3-liter saucepan, heat the vegetable and butter. Put the onion in a saucepan and fry until soft. Add flour and cook, stirring, for one minute. Add asparagus and sugar.
3. Pour the vegetables with broth, cook until tender for about 15 minutes. Remove from heat, salt, pepper and beat with a blender until a homogeneous consistency is reached.
4. We return the soup to a slow fire again and add pieces of salmon, sour cream and cheese. Cook until salmon is tender, stirring until cheese is melted.

Ready soup must be served immediately. However, if necessary, it can be heated over very low heat.

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Asparagus soup: recipes with photos

As the asparagus season arrives, young shoots are popping up in our kitchen. The high taste qualities of asparagus allow it to be widely used in cooking in any form: raw, baked, boiled, grilled. Fillings for sandwiches are made from it, added to salads and main dishes, and canned. Summer asparagus soups are especially good, recipes and photos of which are later in the article.

So that asparagus does not disappoint and fully reveals all the richness of taste, you need to be able to work with it, so here are a few tips:

• Young shoots of asparagus are eaten, the collection of which begins in April and ends in July - early August.
• It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the base of the stems, put them vertically in water, cover with foil and put in the refrigerator for no more than seven days.
• Before cooking asparagus, its stems are cut off at the base and the top layer is removed from them.
• Experienced cooks recommend taking a stainless steel pot for cooking asparagus soup.
• The best option for heat treatment in terms of preserving nutrients is cooking, which must be carried out over low heat.
• The duration of heat treatment depends on the variety. White asparagus is boiled for about eight minutes, green thick - no more than five, green thin - only three minutes.
• Boil the asparagus vertically, tying it into a bunch and placing it in the pot with the tops up (above the water) so that the lower hard parts of the stem are boiled down and the upper tender parts do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick ways to prepare meals, below is the first recipe for mashed asparagus soup.

Very simple

All you need is:

• 0.5 kg of asparagus;
• 0.2 kg of sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• salt and ground black pepper to taste.

Cut off the tops (about 5 cm) from the stems, cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to further decorate the finished dish with them, puree the rest of the soup. Add sour cream, salt and pepper. Ladle into bowls, garnishing each serving with a slice of asparagus.

Classic asparagus soup with cream

Incredibly tender, with a characteristic taste of asparagus, the dish will appeal even to those who do not like puree soups.

For half a kilogram of asparagus shoots you need to take:

• chicken broth - 0.4 l;
• half an onion;
• flour - two tables. spoons;
• butter - 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• fat cream - 0.1 l;
• salt and ground pepper - to taste.

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. Put the asparagus (except the tops) and finely chopped onion into a saucepan, pour half a glass of chicken broth and cook until the asparagus is cooked under the lid (about 8 minutes).
3. Grind the resulting mixture with a blender.
4. Melt the butter on a low heat, put the flour, add pepper and salt and cook for two minutes. After that, pour in the broth and continue to cook until boiling. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup to them, mix. Then pour this cream into the soup, squeeze the lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

Prepare the ingredients for the soup:

• 0.7 kg of asparagus;
• 750 ml chicken broth;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml of heavy cream;
• ground pepper and salt to taste.

1. Cut off the tender tops of the asparagus shoots (about five centimeters), cut the rest of the asparagus into smaller pieces - two centimeters.
2. In a saucepan, sauté chopped onion and garlic in four tablespoons of butter until translucent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Put the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, salt, pepper and cook until it starts to boil.
5. Reduce the heat to low and continue to cook for about 20 minutes, covered.
6. Puree the resulting soup with a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. The remaining asparagus (5 cm each) stew in a pan in two tablespoons of butter.
8. Pour soup into bowls and garnish with stewed asparagus pieces.

With cheese and mushrooms

From the products for the cream of asparagus soup you will need:

• green asparagus - 100 grams;
• potatoes - 0.7 kg;
• one bulb;
• olive oil;
• butter;
• chicken broth 0.8 l;
• salt, ground pepper and herbs to taste.

To decorate the soup:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into pieces of 0.5 cm. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a saucepan. Put the asparagus, potatoes and onions there, add salt and lightly fry. Pour in the warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it's done, add the three tops of the asparagus shoots to the pot.
3. Pour some of the broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, salt and pepper.
4. Lightly sauté shallots and porcini mushrooms in olive oil in a frying pan. Rub the cheese through a sieve until creamy, pour in the olive oil and pepper. Prepare quenelles from the resulting mass. Put mushrooms on a plate, then cheese dumplings. Pour the cream of asparagus soup over the edges of the plate.

Asparagus soup with avocado

Ingredients for two servings:

• asparagus - four fresh shoots;
• cucumber - half a small one;
• avocado - 1/2 fruit;
• lemon juice - a tablespoon;
• nut butter - a teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired density;
• some hard cheese for decoration.

Puree all ingredients with a blender, salt and pepper to taste. Arrange on plates and sprinkle with grated cheese. You can decorate the asparagus soup with herbs and seeds (see the photo of the dish below).

In duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

• leek - 100 grams;
• large potatoes - 1 tuber;
• fat cream - 100 grams;
• duck broth - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

1. Wash the asparagus, dry, cut off the thin top layer and cut off the tops.
2. Boil the upper parts in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a frying pan in duck fat.
4. Cut the bottom of the asparagus stalks into 2 cm pieces.
5. Peel the potatoes, rinse and cut into cubes or sticks.
6. Put the fried onions into the duck broth, then the potatoes and, after two minutes, the chopped lower parts of the stems.
7. Cook over very low heat until the potatoes are ready.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, arrange on plates, decorating each serving with the tops of asparagus.

Summing up

There are a lot of types of asparagus soups: with shrimp, with rice, with meat, with pine nuts, and so on. While summer is in full swing, you can enjoy fresh asparagus dishes, and when the season is over, you can replace it with canned.

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Vegetable soup with asparagus

I cooked the soup without frying, carrots and onions, as my broth turned out to be very rich. If you wish, you can fry the onion and carrot, then add the tomato and fry everything together.

Recipe Ingredients

• 300 g of chicken meat (you can take veal),
• 700 g potatoes
• 300 g asparagus
• 400 g cabbage
• 1 carrot
• 1 onion
• 1 large tomato,
• dill greens, green onion,
• salt - to taste, ground black pepper, bay leaf, seasonings - according to your taste and desire,
• vegetable oil,
• 3-3.5 liters of water.

How to cook vegetable soup with asparagus

Cooking method:

Cook meat broth from chicken meat. Put the diced potatoes into the boiling broth, let it boil.

After boiling potatoes, add finely chopped onions and carrots, cut into strips. After boiling, cook for 10-15 minutes.

Wash the asparagus, remove the tails, cut into pieces of the desired size. Finely chop the tomato, but first you need to remove the skin from it.

I put the tomato on a slotted spoon, lower it into the soup pot for 20-30 seconds, then remove the skin from it.

Put the prepared vegetables in a saucepan, after boiling, add salt - to taste, pepper, bay leaf, spices, cook for 10 minutes.

Add chopped cabbage, cook for 7 minutes. Taste the soup, if you don't like acid, add more tomato.

Then add finely chopped dill or parsley, green onions and cook for another 5 minutes.

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asparagus soup recipe

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Asparagus - very healthy vegetable, the season of which is very short, which justifies its comparative high cost. That is why it is important to know how to cook asparagus puree - quickly, tasty and win-win. ...Further

4.3

They say that this soup is very popular in Germany and Austria - there it is considered almost national dish. Maybe so, I don’t know, but the fact that his taste is amazing is for sure! ...Further

3.5

Delicate, with a delicate taste, asparagus soup is prepared quickly and easily. It's time to cook it in the summer, when the asparagus harvesting season is in full swing. However, asparagus is sold all year round, so the recipe is always up to date. ...Further

3.7

Don't know what to cook for dinner? I want to offer you, as a change, to make a very rich, appetizing and tender asparagus soup. An amazing meal option for the whole family. ...Further

Asparagus or asparagus - delicious and useful plant, but is still quite rarely used in our kitchen. Asparagus can be steamed, grilled, or baked in the oven, and raw asparagus salads can be prepared. This is one of the earliest spring plants so I suggest you try vitamin soup from asparagus, and I'll tell you how to cook it. ...Further

If you like light, vegetable first courses, then I recommend paying attention to this simple white asparagus soup recipe. Delicate and very appetizing - a great option for children and adults. ...Further

3.0

Asparagus is a fairly expensive vegetable, but given its incredible health benefits, I think your budget will outlive it. And so that they don’t buy in vain, I’ll tell you how to make soup with asparagus not only healthy, but also tasty! ...Further

There are many recipes based on asparagus. But the recipe for mashed asparagus soup is perhaps the simplest and easiest. It is perfect as a "first acquaintance" with a new product.

Both frozen and fresh asparagus are suitable for making puree soup. Before sending the asparagus to the pan, it must be cleaned, otherwise, after grinding, the tough fibers of its skin will remain, and the soup will have to be rubbed through a sieve or colander.

The main rule of cooking asparagus is not to overcook! After only 3-4 minutes of cooking, the asparagus stalks become soft, and if they are kept in boiling water for longer, they lose their beautiful natural color. It is also important to remember that the lower part of the stems is cooked a little longer than the tender top. The ideal way to cook asparagus is vertically: while the rough stems are being cooked, the buds just "reach" for a couple.

Cream gives the soup puree a delicate taste. fried on creamy dough flour provides the ideal consistency of the soup and does not allow grated vegetables to settle to the bottom.

The recipe for mashed asparagus soup does not involve the use of meat. For characteristic flavor and more rich taste soup, it is enough to use Gallina Blanca chicken broth. Those who want to make the soup more satisfying are not forbidden to add sliced ​​\u200b\u200bchicken fillet to it.

Required Ingredients:

• asparagus - 0.5 kg;
• water - 1 l;
• milk - 1/3 cup;
• flour - 2 tablespoons;
• butter - 2 tbsp. l.;
• sugar - 1/2 tsp;
• yolk - 1 pc.;
• salt to taste.

All about the benefits of asparagus...

According to its characteristics, asparagus is a unique product that supplies a large number of vitamins (A, B, C, T, K) and minerals (copper, magnesium, manganese) for our body. Asparagus is also high in folic acid and dietary fiber.

Some time ago, asparagus was considered the food of kings, but now this vegetable is publicly available - you can buy it in stores, on the market, and even grow it on your own plot.

About her beneficial features the residents knew ancient egypt who actively used asparagus in medicinal purposes. The composition of asparagus includes substances, the so-called coumarins, which are responsible for regulating blood clotting, and therefore preventing the formation of blood clots. Therefore, asparagus has a beneficial effect on the circulatory system as a whole, and is also beneficial for the heart and blood vessels.

In addition, asparagus is low in calories and, therefore, suitable for people who care about their figure. And included in chemical composition asparagus folic acid strengthens hair and prevents the formation of wrinkles.

You can use it in various forms. Asparagus makes very delicious soups, main courses, salads, desserts and even drinks.

The easiest option is to simply boil the asparagus in boiling salted water for no more than 5 minutes, otherwise it will become tough and lose its color. Various creamy sauces are ideal for asparagus prepared in this way.

Asparagus makes excellent soups, and there are many recipes for their preparation - cream soup, puree soup, vegetable or meat broth soup, white asparagus soup ...

Potato soup with asparagus and salmon

In order to prepare asparagus soup, first, you need to wash the asparagus thoroughly. Then cut off the tops from it and boil them in a small amount of water. The rest of the asparagus, cooked unpeeled until tender, pass through a sieve and mix with sugar, butter and cooked asparagus tops. Bring everything to a boil. Beat the yolks with milk, lemon juice and salt. Mix all. The soup is ready. Enjoy your meal!

But this is not the only way to prepare such a soup. There are many recipes for asparagus soup. For example, you can cook potato soup salmon puree. To do this, you first need to prepare fish broth - boil salmon in 1.5-2 liters of salted water (although you can replace it with any other fish if you wish) with the addition of black pepper, dill, bay leaf and an onion cut in half.

Ready fish broth must be filtered, add two large potatoes cut into cubes. Asparagus must be prepared in the manner described above. Finely chop the asparagus stalks and add to the boiling broth with potatoes. Let boil until the potatoes are ready, and then grind everything in a blender. In the resulting mass, add the salmon cut into small cubes and the tops of the asparagus. Boil everything on low heat for five minutes and you can serve.

How to cook a tender soup puree or cream soup?

There is a recipe for mashed asparagus soup and meat broth. In order to prepare such a soup, you will need, in addition to the broth itself and asparagus, more cream, flour and butter. Asparagus is prepared in the same way as in previous recipes. A dressing is prepared from flour, butter and boiled asparagus, to which you can add a little parsley or dill. Ready dressing is diluted meat broth, spread the tops of asparagus in it and boil for 15-20 minutes. You can serve this soup with sour cream and croutons.

Asparagus soup recipe can be supplemented with broccoli. In this case, along with the tops of the asparagus, it is necessary to add pre-washed and disassembled broccoli into inflorescences. This soup can be seasoned with sour cream before serving.

To diversify your daily menu, you can cook a cream of asparagus soup.

1. To prepare it, it is necessary to darken in a saucepan with a thick bottom for 10 minutes for butter leek, not letting it fry.
2. Add diced potatoes and saffron and simmer for another 10 minutes.
3. Then it is necessary to introduce the prepared asparagus and water and boil until cooked (about 10 minutes).
4. Grind the finished soup with a blender, add cream, mole and ground white pepper.
5. Ladle the soup into bowls and garnish with dill. It is worth noting that this soup is much tastier with white asparagus.

By the way, white and green asparagus are not different varieties, but simply different growing technologies. In order for the asparagus to be white, shoots and a rosette are spudded with earth. This process is quite laborious, so it is more expensive than green. In addition, it has a more delicate taste and soft shoots, but at the same time, it contains more sugar, respectively, white is more high-calorie.

For those who follow their figure and adhere to diet food, ideal option a light lunch will be green asparagus soup. The method of its preparation is no different from the above, the only caveat is that green asparagus is coarser, so it must be cleaned more thoroughly.