Cream of asparagus soup is a classic dish that has been enjoyed for centuries. Its origin can be traced back to ancient Rome, where asparagus was considered a delicacy and was often used in soups. The dish gained popularity in France during the 18th century when it was refined and became a staple in French cuisine.
In the United States, cream of asparagus soup became popular in the early 20th century, when canned soup started to gain popularity. It quickly became a favorite among home cooks and was often served as a first course at dinner parties.
Today, cream of asparagus soup is still enjoyed around the world and is often served in upscale restaurants as a gourmet dish. It is a rich and flavorful soup that is made by simmering asparagus in a creamy broth and is often garnished with croutons, or grilled shrimp. Whether enjoyed as a starter or as a main course, cream of asparagus soup is a delicious and satisfying dish that has stood the test of time.
EQUIPMENT: French chef’s knife, cutting board, 2-quart saucepot with lid, measuring cups and spoons, large serving spoon, and ladle.
PREPARATION TIME: 1 hour – Makes 5 or 6 servings.
INGREDIENTS:
- 1 bunch of asparagus (about 1 ½ pounds), trimmed and cut into 1-inch pieces.
- 1 medium onion, diced
- 1 medium carrot, diced.
- 1 stalk celery, diced.
- 1 tablespoon Roux
- 1 cup Chicken Stock
- 2 cups whole milk or half-and-half
- ¼ teaspoon Italian seasoning
- ¼ teaspoon white pepper
- 1 pinch of fennel seeds
- 2 tablespoons sour cream
- ½ teaspoon paprika
- 1 dozen grilled or boiled shrimp cleaned and shelled.
Place the asparagus, finely diced onion, carrot, and celery in the saucepan. Rinse with purified water (do not use tap water as it contains chlorine) and pour the water off. The water that clings to the vegetables is sufficient for cooking the waterless way (waterless cooking retains minerals, vitamins, enzymes, and flavor). Cover the pan, open the vent, and cook over medium heat 275ᵒF. When the whistle sounds close the vent and turn the heat to medium-low 200ᵒF. Do not peek. Removing the cover will destroy the vapor seal, lengthen the cooking time, and may cause the vegetables to burn. Cook for about 20 minutes.
In a measuring cup, combine the roux and chicken stock.
Remove the lid and add the stock mixture, milk or half-and-half, Italian seasoning, and fennel seeds to the saucepan and bring the soup to a simmer over medium-low heat at 200ᵒF, stirring as the soup begins to thicken. About 10 to 12 minutes. Do not allow the soup to boil.
TO SERVE, ladle soup into soup bowls or a tureen, swirl in sour cream, sprinkle with paprika, top with shrimp, and garnish with parsley. Serve with warm French bread.
VARIATION: When the vegetables are cooked, puree all the ingredients with an immersion blender and finish the cooking process as described above.
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