Cream-soup from asparagus

Soup with asparagus, is one of the most useful first dishes. After all, asparagus is a storehouse of various vitamins and microelements. It's very easy to cook, but it takes a minimum of time, but the result will pleasantly surprise you.

The recipe for soup from white asparagus

Ingredients:

• bay leaves - 2 pcs .;
• parsley;
• cream - 50 ml;
• butter - 40 g;
• potatoes - 1 pc .;
• white asparagus - 250 g;
• chicken broth - 400 ml;
• leeks - 1 piece;
• thyme.

Preparation

Asparagus is peeled, cut off the ends, binds all the stems and we lower the bunch into slightly salted boiling water. Cook for 10 minutes, periodically turning the stems. Potatoes are cleaned, cut into large slices. We cut the white part of the onion and chop it with rings. Twigs of thyme, parsley and feathers of onion bind in a bundle. In a separate saucepan, melt a piece of creamy butter and fry the leek onion for about 3 minutes.

Add the pieces of asparagus, pour in the chicken broth and bring to a boil. Then we put the potatoes, a bunch of greens, salt and pepper the dish to taste, cover with a lid and cook for about 40 minutes. Next, gently take out the bundle, and transfer the soup into a blender and grind it to mashed potatoes. Wipe through a sieve in a dry clean pan. We pour cream into the soup from asparagus, mix it, put the saucepan on a strong fire and let the contents boil.

Recipe for soup with green asparagus

Ingredients:

• green asparagus - 500 g;
• potatoes - 2 pieces;
• Leek - 1 stem;
• Butter - 2 tbsp. spoons;
• cream - 100 ml;
• lemon juice - 1 teaspoon;
• sugar - 0,5 tsp.
• saffron, salt, pepper - to taste.

Preparation

Asparagus mine, cut off the tips and cut into slices. We put it in a saucepan, pour in water and cook from the boiling point for 15 minutes. Then decoction decoction, Asparagus is cooled and chopped. Sliced ​​Leek rings and fry in butter in a separate saucepan. Then put the asparagus, pour water and bring to a boil. Potatoes are cleaned, washed and cut into cubes. Then add everything to the pan with asparagus and cook for about 30 minutes over low heat. After that, turn off the fire, cool the soup a little and grind it in a blender to a homogeneous consistency.

Do not waste time in vain we mix saffron, cream and granulated sugar. The soup is poured into another saucepan, boiled and, stirring, with a thin trickle pour into the previously prepared mixture. Soup puree from asparagus is well heated, add white pepper and lemon juice, stir and turn off the fire.