Wednesday, February 8, 2012

110. Asparagus Parmesan Soup




It's no secret that we love soup.  I have been making this easy and quick soup for a few years now.  I have tried substituting broccoli instead of asparagus and it does not work, in my opinion.  I keep thinking I want to try carrots, cauliflower or zucchini…one of these days I will give it a try.

A couple of things to note when making this recipe.  If you are going to use a blender, REMEMBER that you never close the lid on a hot liquid.  It will explode and this can be very dangerous.  I usually set my blender speed to low, fill the container about 1/3 full and put a towel over the top…just in case.  Once the liquid has become smooth and creamy, then I increase the speed to high for a few seconds.  This soup will need to be blended in batches. I don't want anyone burned.

This soup is wonderful when served with warm bread.






Recipe:  Asparagus Parmesan Soup

2 bundles of asparagus
2 cups of chicken broth
salt to taste
dash of pepper
1/4 tsp. of garlic powder
1/4 tsp. of onion powder
1/2 cup of cream
1/2 cup of Parmesan Cheese, grated

Steam your asparagus using what ever method you prefer: stove top or microwaved.  In a blender, add a small amount of soft asparagus and chicken broth.  Blend until smooth.  This may take 2 or 3 batches.

Add the blended soup to a medium sized pot. Add your spices: salt, pepper, onion powder and garlic powder.  Taste and add more spices depending on your taste buds.

 Warm you soup to very hot,  but not boiling.  Add the grated parmesan cheese and stir until cheese is melted.  Add your cream and stir.  Again, bring soup to a temperature of hot (steaming) but not boiling.

Serve immediately.  Store leftovers in the fridge and rewarm to eat again…we don't usually have leftovers.

UPDATE:  3-5-2013--I made this today and did not have chicken broth so I used 2 cups of the water that I used to cook my asparagus.  Instead of steaming them I added them to a microwave safe bowl with 2 cups of water and cooked for 8 minutes.  I slowly added the hot asparagus water to the blender.  It did require a bit more salt than the original, just taste and add as necessary.

8 comments:

  1. Love this idea! Sounds delish, especially with the seasonings, chic broth, and the addition of parm cheese! Gotta try it! Thnks for posting. maryb

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  2. Could I use an immersion blender? I got one for Christmas specifically to use with soups and this one looks easy and very good. :) I found this recipe on Pinterest. :)

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    1. Hi Liz, I am not sure why you would not be able to. I would recommend that your veggie of choice be very soft though so that it gets fully blended. I have found that sometimes, even with the asparagus in the blender, I get a "woodsie" strand every once in a while. Thanks for coming back to my blog from pinterest…I love that pinning option…LOL

      Liz, I did respond to you but just realized that I did not hit the reply for your personally. I am so sorry….

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    2. I copied and pasted what I wrote to you on Feb 8th at 4:42...

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  3. Hi Liz, I am not sure why you would not be able to. I would recommend that your veggie of choice be very soft though so that it gets fully blended. I have found that sometimes, even with the asparagus in the blender, I get a "woodsie" strand every once in a while. Thanks for coming back to my blog from pinterest…I love that pinning option…LOL

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  4. Most excellent! I dearly love asparagus. Thanks for the post:)

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    Replies
    1. Your welcome Michele…Have a great night!

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