Wednesday, May 4, 2011

Velouté d'Asperges Vertes avec Rambol / Cream of Apsparagus soup with garlic/herb cream cheese

So today I had to use up some asparagus and since DH doesn't come home for lunch and I didn't have much in the fridge and no interest in making a huge meal. I decided to make creme of asparagus soup with the lovely bunch of green stalks lol
so here is the recipe I followed it was delicious!
PS: A good friend of mine taught me how to make homemade croutons and hers blew me away now I can't  buy store bought ones anymore lol
It really does taste a whole lot better with homemade croutons (they really are very easy just pop them in the oven while you are making the soup and voila!)

Starting of course with Asparagus
  • 1 pounds green asparagus
  • 1/2 medium onion, chopped
  • 2 tablespoons unsalted butter
  • 3 cups chicken broth
  • 1/4 cup crème fraîche or heavy cream
  • 1 large spoonful garlic/herb spreadable cheese
  • 1/8 teaspoon fresh lemon juice, or to taste
Cut stalks and into 1/2-inch pieces.
Cook onion in 1 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. 

Add 3 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. 
Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter and one big heaping spoonful of the garlic/herb spreadable cheese. mix well until cheese is melted.
Add lemon juice and garnish with croutons.

note: Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.
I added a big spoonful of garlic and herb whipped cream cheese to the soup mmmm
Croutons are the easiest thing ever to make! and I always have left over bread somewhere.
  • 2 slices of older bread
  • 4Tbsp Olive oil (I usually use equal parts of olive oil and butter) 
  • Parsley (or you can mix and match whatever spices you want to go with the meal you are making; Italian spices, garlic salt, ...)
Heat oven to 350 degrees

If you are using both butter and olive oil , melt the butter in the microwave (30sec on high should do it)
mix in with the olive oil.
Mix the spices in with the olive oil, brush the two slices of bread with the olive oil/spice mix till bread is saturated. cut the slices carefully into small squares and place on a parchment paper lined baking sheet.
place in oven and bake until golden brown, turning once half way.

Serve your soup and place croutons in the middle of the bowl...serve immediately.

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