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 | Asparagus Soup |
Asparagus soup made in the microwave has a wonderfully bright colour and, although the timing is similar to making it in a saucepan, the final result gives a more intense, rich asparagus flavour.
Keeps well in the refrigerator for several days.
Serves 4.
Preparation time 15 minutes. Cooking time 18 minutes.
We used the Tellfresh® Microsafe® 1.5 litre round storer with steaming rack and the Microsafe® jug.
500 grams asparagus, tough ends trimmed
1 onion
1 tablespoon olive oil
2 cups light chicken or vegetable stock
seasoning of salt and pepper to taste
| Remove tips from the asparagus and set aside for later. Place stalks onsteaming rack in 1.5 litre storer. Pour ½ cup hot water over asparagus.Put lid on storer with red vent open. Microwave on high for 3 minutes.
Drain (but keep the liquid). Cut stalks into small pieces. Place in jug with onion and oil. Stir. Put lid on jug with pourer open. Microwave on high for 5 minutes. Remove lid and add stock and the liquid from cooking the asparagus. Put lid on with pourer open. Microwave on high for a further 10 minutes. Remove, close pourer and let rest for 10 minutes.
Process or use a hand-held electric blender to make a puree. Add the asparagus tips. Season to taste and reheat in microwave in the Microsafe® jug with lid on and pourer open or, for individual servings, in small Microsafe® storers with red vent open.
Optional: When serving, drizzle the top with a little low-fat cream to give a richer taste.
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