Today's last cream asparagus soup that often appears on the American state banquet menu (in fact, this soup should be a famous French soup). This soup belongs to a relatively light and refreshing type. It tastes very smooth. The fragrance of asparagus is matched with the mellow aroma of cream. You will never forget it after taking a sip ~~
"Asparagus" is one of the top ten famous dishes in the world. It is a recognized health vegetable and enjoys the reputation of the "King of Vegetables" in the international market. It is rich in a variety of amino acids, proteins and vitamins, and its content is higher than that of ordinary fruits and vegetables., is a high-end and precious vegetable. Asparagus is not only rich in nutrients but also low in calories. Therefore, in Western food, asparagus is usually peeled and steamed or cooked for use in salads or served with melted butter or cheese. In Chinese food, it is generally preferred to use asparagus with meat to stir-fry to take advantage of the freshness and color of the asparagus balance the color and taste of the entire dish.
French asparagus bisque
Recipe Recommendations
- asparagus 500g
- potatoes one
- water 500ml
- light cream 50ml
- egg yolk one
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for French asparagus bisque
1
Peel the potatoes and cut them into large pieces at will → Put about 500ml of water in the spare pan → Bring fresh asparagus to the boil over high heat, cut off the hard part of the roots, wash it → Cut off the tender tip of the top, and cut the remaining part into sections (about 5cm)
2
Put the asparagus into the boiling water → simmer over low heat for 15 minutes
3
Remove the tender tip of asparagus and soak it in cold boiling water. Set aside.
4
Add potatoes + chicken bone soup to the pan → simmer over low heat for about 25 minutes.
5
Remove the asparagus and potatoes from the soup, place them in a blender → Add the light cream + egg yolk → Beat until paste
6
Prepared vegetable paste
7
Pour prepared vegetable paste back into the pan → add appropriate amount of salt and white pepper → bring to a boil
8
To make the soup smoother, filter once → Add spare asparagus tender tips and serveFrench asparagus bisque Make Tips
1. You do not need to add all the water used to boil the asparagus; adjust the consistency to your liking before serving. 2. If you choose small potatoes, the taste will be better. 3. Be sure to choose fresh asparagus. When cutting off the hard ends at the root, do not be lenient; otherwise, the finished soup will contain many fibrous bits, which will greatly affect the texture. If this happens, straining the soup once will be very helpful. 4. Asparagus is high in purines, which can easily increase uric acid levels after consumption, so people with gout symptoms should eat less of it. Additionally, regardless of how much you wish to preserve the freshness and tenderness of the asparagus, ensure it is fully cooked before eating; do not eat raw asparagus. 5. You can drizzle some heavy cream over the soup before serving to enhance the flavor. 6. After pureeing the vegetables, you can pour the remaining water used for boiling the asparagus into the blender and give it a quick spin, then pour it back into the soup pot. This prevents wasting ingredients stuck to the walls of the blender jar and also serves as a preliminary rinse for the blender.