Jun 16, 2011

Creamy Asparagus Soup

Creamy Asparagus Soup

My favorite soup. Well, one of my favorites. I know, I have a lot of favorite dishes but what can I say? I like to eat.

Ultra simple and fast recipe with maximum flavor. No cooking skills required, you throw it together in a couple of minutes. Serve with lots of crusty bread and I know you’ll love every single bite.

Even though it’s a very rich soup you still might want to consider doubling the recipe. They’ll keep coming back for more, mark my words.

 

Ingredients:

1 pound white asparagus
3 oz boursin
3 cups of water
1 vegetable bouillon cube
1 tsp grainy mustard
2 oz aged Gouda cheese or sharp cheddar
fresh parsley
salt and pepper

Optional: splash of dry white wine

 

Directions:

Wash and peel the asparagus. Start below the head and work towards the cut end.

Normally you’d cut off the ends one inch up, but since we’re going to homogenize the soup and can’t use stringy bits floating around, cut off about 1 1/2 or 2 inch. Cut the asparagus in small pieces.
Creamy Asparagus Soup

Add 3 cups of water and the vegetable bouillon cube or plain salt. Bring to a boil and cook them until really tender, 6 to 8 minutes.
Creamy Asparagus Soup

Feel free to add a good splash of dry white wine for a more adult version of this soup. It’s delicious.

I always keep some boursin in my fridge and it happened to be the mediterranean version this time. Add roughly 3 to 4 oz to the tender asparagus and liquid.
Creamy Asparagus Soup

Can’t buy boursin where you live? Just add cream cheese and various dried or fresh herbs instead.

As soon as the Boursin has melted into the soup (it’ll look grainy) you turn it into a smooth concoction using an immersion blender or regular blender. Stir in 1 tsp grainy mustard, this adds a lovely kick.
Creamy Asparagus Soup

And this is what makes the soup: grated aged Gouda cheese or sharp cheddar. Stir it in until it melts.
Creamy Asparagus Soup

Finish the soup with parsley and salt and pepper to taste.
Creamy Asparagus Soup

Serve with loads of lightly buttered crusty country bread and prepare for a flavor bomb!
Creamy Asparagus Soup

Creamy Asparagus Soup
Ingredients
    1 pound white asparagus
    3 oz boursin
    3 cups of water
    1 vegetable bouillon cube
    1 tsp grainy mustard
    2 oz aged Gouda cheese or sharp cheddar
    fresh parsley
    salt and pepper
Directions
    Wash and peel the asparagus. Start below the head and work towards the cut end. Normally you’d cut off the ends one inch up, but since we’re going to homogenize the soup and can’t use stringy bits floating around, cut off about 1 1/2 or 2 inch. Cut the asparagus in small pieces.

    Add 3 cups of water and the vegetable bouillon cube or plain salt. Bring to a boil and cook them until really tender, 6 to 8 minutes. You can also add a splash of dry white wine for extra flavor.

    Melt the boursin into the liquid and use or (immersion) blender to homogenize the soup. Stir in the mustard and grated cheese. Season with salt and pepper to taste and finish with parsley.
Meal type: lunch, appetizer
Servings: 4
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