Asparagus soup
Feb. 16th, 2013 01:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11This was a "wing it" recipe because we had leftovers from Valentine's day. I didn't measure anything, but it came out pretty good anyway. The immersion blender is pretty necessary for the consistency to come out right though.
Tools: Saucepan, Immersion blender, glass baking dish
~4 cups water
4 chicken bouillon cubes
1 pinch celery salt (because I had no onions)
1 tiny pinch saffron
~1/4 tsp paprika
dash salt and pepper
~3/4 cup of peeled diced potatoes (I used ten tiny "medley" potatoes, that I peeled because those were the only potatoes I had)
1/2 lb of asparagus stalks with the tough ends chopped off. Again, approximate. It was about 1/2 of the bunch I had gotten at the grocery store, but they were all very very thin.
1/4 cup (?) of sliced red bell pepper (about 1/4 of a pepper or a little less).
3/4 cup (?) of leftover alfredo sauce from a jar
1/4 cup (?) of half-and-half
Preheat oven to 425. spread asparagus stalks and red bell pepper slices in a greased glass pan and roast in the oven for about 15-20 minutes. Meanwhile In saucepan on stove, boil bouillon cubes in water until they dissolve. Add celery salt, saffron, paprika, salt, pepper and potatoes, bring to a boil and then lower to a simmer. Simmer 15 minutes. Bring roasted asparagus and peppers out of the oven. Slice up into bits about 1/2 inch in length, add to simmering soup mixture. Simmer for 15 minutes or until everything is soft and ready to blend. Take pan off the heat and blend until everything is smooth. Temper the alfredo sauce and half-and half in a measuring cup or small bowl by adding the hotter soup mixture a bit at a time and making sure the consistency stays smooth and creamy. Add tempered cream mixture to the pan, stir and serve.
If you don't have alfredo sauce... maybe add some garlic to the soup simmer and just use heavy cream?
Tools: Saucepan, Immersion blender, glass baking dish
~4 cups water
4 chicken bouillon cubes
1 pinch celery salt (because I had no onions)
1 tiny pinch saffron
~1/4 tsp paprika
dash salt and pepper
~3/4 cup of peeled diced potatoes (I used ten tiny "medley" potatoes, that I peeled because those were the only potatoes I had)
1/2 lb of asparagus stalks with the tough ends chopped off. Again, approximate. It was about 1/2 of the bunch I had gotten at the grocery store, but they were all very very thin.
1/4 cup (?) of sliced red bell pepper (about 1/4 of a pepper or a little less).
3/4 cup (?) of leftover alfredo sauce from a jar
1/4 cup (?) of half-and-half
Preheat oven to 425. spread asparagus stalks and red bell pepper slices in a greased glass pan and roast in the oven for about 15-20 minutes. Meanwhile In saucepan on stove, boil bouillon cubes in water until they dissolve. Add celery salt, saffron, paprika, salt, pepper and potatoes, bring to a boil and then lower to a simmer. Simmer 15 minutes. Bring roasted asparagus and peppers out of the oven. Slice up into bits about 1/2 inch in length, add to simmering soup mixture. Simmer for 15 minutes or until everything is soft and ready to blend. Take pan off the heat and blend until everything is smooth. Temper the alfredo sauce and half-and half in a measuring cup or small bowl by adding the hotter soup mixture a bit at a time and making sure the consistency stays smooth and creamy. Add tempered cream mixture to the pan, stir and serve.
If you don't have alfredo sauce... maybe add some garlic to the soup simmer and just use heavy cream?
