Spring soup with asparagus and green peas

Very simple

All you need is:

• 0.5 kg of asparagus;
• 0.2 kg sour cream;
• broth or water - the amount depends on the desired thickness of the soup.
• salt and ground black pepper - to taste.

How to cook:

Cut off the tops of the stems (about 5 cm), cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to later decorate the finished dish with them, and puree the rest of the soup. Add sour cream, salt and pepper. Pour into bowls, garnishing each serving with a piece of asparagus.

Classic creamy asparagus soup

Incredibly tender, with the characteristic taste of asparagus, the dish will appeal even to those who do not like pureed soups.

For half a kilogram of asparagus shoots you need to take:

• chicken broth – 0.4 l;
• half an onion;
• flour - two tablespoons. spoons;
• butter – 30 g;
• lemon juice - a teaspoon;
• milk - a glass;
• heavy cream – 0.1 l;
• salt and ground pepper - to taste.

Preparation procedure:

1. To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
2. Place the asparagus (except the tops) and finely chopped onion in a saucepan, pour in half a cup of chicken broth and cook until the asparagus is tender, covered, about 8 minutes.
3. Grind the resulting mixture with a blender.
4. Melt the butter over low heat, add flour, add pepper and salt and cook for two minutes. After this, pour in the broth and continue cooking until it boils. Now put the asparagus puree here and pour in the milk.
5. Pour the cream into a separate container, add a little of the resulting soup, stir. Then pour this cream into the soup, squeeze out lemon juice and heat the soup, but do not bring it to a boil.

Green beans for garnish

In this recipe, the bean pods are soft, aromatic and very tasty. Asparagus is served as a side dish with meat or as an independent dish.

Recipe Ingredients:

• 1000 g asparagus;
• 1 large onion;
• 2 tomatoes;
• 4 garlic cloves;
• half a teaspoon of sugar;
• olive and sunflower oils;
• salt pepper.

How to cook:

1. Wash the asparagus, dry it, remove the veins. Then cut into pieces of a few centimeters. If you took frozen pods, defrost them before slicing.
2. Chop the onion and fry in hot oil.
3. When the onion turns golden, add the asparagus. Keep all this in a closed frying pan on maximum heat for about 6 minutes. Don't forget to stir!
4. Cut the tomatoes into small pieces, chop the garlic. Add them when the color of the pods turns bright green, and simmer for 25 minutes in a covered frying pan over low heat.
5. Then season with salt, sugar and pepper. Keep on the stove for no more than 12 minutes.
6. Drizzle with olive oil before serving.

With vermouth

Let's prepare the ingredients for the soup:

• 0.7 kg asparagus;
• 750 ml chicken broth;
• six tablespoons of butter;
• three cloves of garlic;
• 60 ml dry vermouth;
• 180 ml heavy cream;
• ground pepper and salt to taste.

Work order:

1. Cut off the tender tops of the asparagus shoots (about five centimeters each), cut the rest of the asparagus into smaller pieces - two centimeters each.
2. In a saucepan in four tablespoons of butter, simmer the chopped onion and garlic until transparent.
3. Add vermouth and continue to simmer until there is almost no liquid left.
4. Place the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, add salt, pepper and cook until it starts to boil.
5. Reduce heat to low and continue to simmer for about 20 minutes, covered.
6. Puree the resulting soup using a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
7. Stew the remaining asparagus (5 cm each) in a frying pan in two tablespoons of butter.
8. Pour the soup into bowls and garnish with stewed pieces of asparagus.

Asparagus with champignons

• vegetable oil - in fact
• champignons - 280 gr.
• dried asparagus - 200 gr.
• onions - 1 pc.
• seasonings for Korean carrots - to taste
• salt - 10 gr.

1. Cover the asparagus with drinking water and let stand for 3-5 hours. After the specified time has elapsed, remove the vegetable and squeeze it. Chop into slices diagonally.
2. Rinse and clean the champignons, cut them into slices along the stem. Heat vegetable oil in a frying pan and fry the mushrooms for a quarter of an hour.
3. After this, sauté the onions, first chopping them into half rings. Drain the oil remaining after frying the mushrooms and onions into a separate container and add the asparagus to it.
4. Place the dish under a press for 1 hour, then mix with mushrooms, onions, and salt. Transfer to an airtight container and refrigerate for 4 hours.

Korean asparagus has a lot of beneficial properties, so it is important to learn how to cook it correctly. Consider recipes for snacks with cream sauce, add lemon juice, mushrooms, carrots, onions, favorite seasonings and apple cider vinegar. Vary the proportions based on personal preference.

With cheese and mushrooms

Ingredients for creamy asparagus soup you will need:

• green asparagus – 100 grams;
• potatoes – 0.7 kg;
• one onion;
• olive oil;
• butter;
• chicken broth 0.8 l;
• salt, ground pepper and herbs to taste.

To decorate the soup:

• porcini mushrooms – 100 grams;
• shallots – 130 grams;
• soft cheese – 100 grams.

Preparation procedure:

1. Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into 0.5 cm pieces. Cut the potatoes into cubes, finely chop the onion.
2. Heat olive oil in a saucepan. Place asparagus, potatoes and onions there, add salt and lightly fry. Pour in warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it’s ready, place three tips of asparagus shoots into the pan.
3. Pour some broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, add salt and pepper.
4. In a frying pan in olive oil, lightly fry the shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in olive oil and pepper. Prepare quenelles from the resulting mass. Place mushrooms on a plate, then cheese quenelles. Pour cream of asparagus soup onto the edges of the plate.

Egg frying recipe

You can cook green beans with eggs. This option is a simple scrambled egg with vegetables, but believe me, the taste will pleasantly surprise you. Once you try this simple recipe, you will cook it often because it is delicious and healthy at the same time!

What we will make it from:

• 300 g green beans;
• 2 chicken eggs;
• 1 tomato;
• 1 onion;
• 2 sprigs of dill;
• sunflower oil;
• a pinch of ground black pepper;
• salt, spices.

How to do:

1. Wash the asparagus, trim the ends and cut the pods into 3 pieces.
2. Place the asparagus in a container of boiling salted water for 4 minutes. Then leave to cool in a colander.
3. Cut the tomato and onion into medium pieces, chop the dill as for a vegetable salad.
4. In another bowl, beat eggs with salt and pepper.
5. Fry the onion in a frying pan in oil.
6. Add asparagus to the onion, salt and season with spices. Stir.
7. Pour in the beaten eggs and stir again.
8. When the eggs have thickened, add the chopped tomatoes and herbs and stir.
9. Cook for a couple more minutes. Serve the dish hot.

Asparagus and Avocado Soup

Amount of ingredients for two servings:

• asparagus - four fresh shoots;
• cucumber - half a small one;
• avocado – 1/2 fruit;
• lemon juice - a tablespoon;
• nut oil - teaspoon;
• salt and ground pepper - to taste;
• cold water - depending on the desired thickness;
• some hard cheese for decoration.

Puree all ingredients using a blender, add salt and pepper to taste. Place on plates and sprinkle with grated cheese. You can decorate asparagus soup with herbs and seeds (see photo of the dish below).

Cream soup puree

At the end of the cooking process, add milk, cream and La vache qui rit cheese until you reach the desired consistency. You can also add a little salt to the pureed soup.

Note asparagus soup

La-wash-ki-ri (“Laughing Cow”) is a portioned cheese known all over the world. This is one of the first processed cheeses created in 1921 by Leon Bel in the Franche-Comté region. It was originally called “creme de Gruyère” because it was made from initially hard, melted Gruyère-type cheeses. Suitable for making asparagus soup

Asparagus contains vitamins A, B1, B2, B5, B6, C, E, H and PP, and its chemical composition also contains minerals: potassium, calcium, magnesium, zinc, iron, phosphorus and sodium, folic acid. Asparagus is rich in fiber, which has a beneficial effect on the gastrointestinal tract and normalizes intestinal motility. Asparagus contains asparagine, which has a vasodilating effect, thereby lowering blood pressure and protecting the heart muscle. Asparagus is a natural diuretic, gently cleansing the kidneys; it is also credited with the ability to remove kidney stones, although this fact has not been scientifically proven. Asparagus has antiviral and antifungal properties, acts as an antioxidant, and has a choleretic effect. Folic acid is necessary during pregnancy and breastfeeding, so asparagus can be safely included in the menu for expectant and young mothers. Asparagus is used not only as a food product, but also to treat gout, rheumatism, edema and nervous disorders. Asparagus has long been considered a powerful aphrodisiac that increases female libido and enhances male potency. Eating asparagus has a positive effect on the condition of the skin and hair.

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With duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

• leeks – 100 grams;
• large potatoes - 1 tuber;
• heavy cream – 100 grams;
• duck broth - 0.8 liters;
• salt - half a teaspoon;
• melted duck fat - a tablespoon;
• ground black pepper - to taste.

Cooking steps:

1. Wash the asparagus, dry it, cut off the thin top layer and cut off the tops.
2. Boil the top parts in water for no longer than seven minutes, then remove and set aside.
3. Cut the onion into half rings and fry in a frying pan in duck fat.
4. Cut the lower parts of the asparagus stalks into pieces of approximately 2 cm.
5. Peel the potatoes, rinse and cut into cubes or wedges.
6. Place the fried onions into the duck broth, then the potatoes and after two minutes the chopped lower parts of the stems.
7. Cook over very low heat until the potatoes are done.
8. Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, place it on plates, garnishing each serving with asparagus tips.