We thought the sauce was really tasty, and the chicken breasts stayed pretty moist and didn't dry out which was also good. I’d like to use all the vegetable, but the thick, woody bases are distinctly fibrous, even when pureed. Chicken stock distracts from the star attraction, the asparagus, which can be surprisingly delicate in flavour. Required fields are marked *. Felicity Cloake’s perfect asparagus soup. Grigson suggests garnishing the soup with tiny croutons, fried in butter, but I prefer it with brown bread and lots of butter. A little salt is quite enough for me. There is no better way to eat the (far superior) green variety than simply boiled or steamed and drenched in melted butter, but so fleeting is this still stubbornly seasonal pleasure that I’m loathe to part with even the chewy trimmings. If you’re using the tips, cook them in boiling, salted water for three minutes, then set aside. How to cook the perfect asparagus soup | Soup | The Guardian Doing so will remove all the Bookmarks you have created for this recipe. Last modified on Tue 9 Jul 2019 04.39 EDT. Is it sacrilege to make soup from the precious spears – or the best way to savour them from base to tip? Divide between bowls and garnish with the asparagus tips, if using. I expected to be converting the British measurements to U.S., but the U.S. measurements are listed as well. Put on a low heat to very gently simmer. The tips can be blanched separately and used as a garnish or, as Berry helpfully notes, left out altogether. Snap off the woodiest parts of the asparagus and roughly chop these, setting the stalks aside for the moment. }); TheCooking.Site is a Cooking Recipes Video Website. The preparation is … Der Haroutunian goes down quite a different route and makes a kind of white sauce, whisking his homemade stock and an equal quantity of milk into a flour and butter roux. But, loth as I am to disagree with two personal culinary heroes in favour of a third, I’m with Grigson here. But, if there’s only one way to steam a stalk, there are countless ways to turn it into soup – so what’s the best way to give this magnificent vegetable the respect it deserves? Wish America had such a treasure! I've loved Mary for years now. Add the onion and fry for four … Aww, poor Mary has arthritis in her hands like I'm starting to have, a nasty disease for sure and so painful! google_ad_client: "ca-pub-8894106565075391", Taste of Home has the best asparagus soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Not only is Mary Berry's cooking healthy and scrumptious, but she always adds a wonderful, heartwarming family story that ignites comforting memories for me. Process the mixture in a blender to puree the vegetables. Do you like it cooked simply, or am I missing a trick – and will anyone persuade me that the white variety is anything but a poor continental relation? (Strictly speaking, you don’t even need the much-prized tips, making it the ideal partner for fancy recipes that call for nothing but.). Not only is Mary Berry's cooking healthy and scrumptious, but she always adds a wonderful, heartwarming family story that ignites comforting memories for me. The voice the video and the music. Set aside. Really I do. Looking for recipes for asparagus soup? I'm also a recent Mary Berry fan. Creamy asparagus soup from Mary Berry: Absolute Favourites (page 37) by Mary Berry Are you sure you want to delete this recipe from your Bookshelf? As is so often the case, simple is better. (Serves 4)500g asparagus (no need for the tips if you’d prefer to use them for something else)50g butter6 spring onions, roughly chopped1 tbsp flour2 tbsp double cream. I like root vegetables. 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