Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, mandy's cream of asparagus soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Mandy's cream of asparagus Soup seriously, this is my most requested soup. mandolin.cole Norman, Oklahoma. Cover, and bring to a boil over high heat. Strain remaining asparagus stock directly into saucepan with the potatoes.
Mandy's cream of asparagus Soup is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Mandy's cream of asparagus Soup is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mandy's cream of asparagus soup using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mandy's cream of asparagus Soup:
- Make ready 32 oz vegetable stock
- Prepare 4 lb fresh asparagus
- Prepare 1 quart heavy cream
- Prepare 1/3 cup real butter
- Make ready 2 bunch whole scallions
- Get 1/2 cup sour cream
- Prepare 4 clove garlic
- Get 2 tsp onion powder
- Make ready 2 tbsp garlic powder
- Make ready 2 tbsp salt
- Make ready 1 tsp black pepper
- Make ready 1/4 cup Olive oil
- Prepare 10 small red potatoes
- Make ready 1 quart sliced baby portabellos
- Take 1/2 cup all purpose flour
Cream and a squeeze of lemon juice is added to make it rich, and creamy with a bright, fresh flavor that is everything you want in spring. Cream of Asparagus Soup: The perfect use for the woody ends of asparagus. Asparagus is one of my absolute favorite vegetables, especially in the Spring when it's at its peak. Remove from heat, allow soup to cool slightly, and then (carefully) blend everything using a regular blender or a stick blender.
Steps to make Mandy's cream of asparagus Soup:
- clean scallions and add them to food processor with about 1/3 cup of the vegetable stock and give scallions a course cup
- in a large stock pot start the vegetable stock heating to a boil, chop the potatoes and add them to the stock
- in a large sauce pan heat butter and olive oil to medium heat
- add chopped scallions and crushed garlic cloves to heated butter and oil, saute until tender. about 5 minutes
- add flour to the pan with scallions, stir often for another 5 minutes.
- slowly add cream to the flour and scallions and stir constantly until it begins to thicken
- turn off sauce pan heat and set aside
- clean asparagus and chop off any woody bottom parts. steam in microwave safe bowl on high in Microwave for about 8 minutes.
- put asparagus in food processor and blend until fairly smooth, pour into vegetable stock
- pour the contents of sauce pan into stock carefully while stirring
- add sour cream to stock and mix well
- add seasoning, adjust seasoning for taste, let all simmer about 30 minutes
- 10 minutes before done, add mushrooms
If necessary, strain soup through a fine mesh strainer after blending to remove any fibrous bits. Season with salt and pepper to taste. Every year, when peak asparagus season arrives (it's now!), a big pot of silky, cream-kissed asparagus soup is always the first thing I make. Made with just two bunches of asparagus and a couple of pantry staples, it packs in the bright freshness I crave this time of year while still delivering all the comfort I expect from a creamy bowl of soup. Free carb counter and keto diet tracker for the low carb and ketogenic diet.
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