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Cooking with my soul: Supa de sparanghel (Asparagus soup)

Cooking with my soul

10 iun. 2010

Supa de sparanghel (Asparagus soup)

Scroll down for English version

Acum ca am descoperit sparanghelul, nu ma mai pot satura de el. Dupa ce l-am facut in diferite combinatii pentru felul doi, acum a venit vremea unei supe. Mie nu-mi plac supele crema foarte groase, care seamana mai mult cu un piure decat cu o supa. De aceea a mea a avut consistenta, dar a fost mai subtire si cu o araoma delicata de sparanghel. Am mancat-o cu paine prajita.

 Ingrediente pentru 3 persoane
  • 10- 12 fire de sparanghel (in functie de cat sunt de groase)
  • 500 ml supa de pui/vita facuta in casa + 500 ml apa (se poate folosi 1 l de supa, dar aroma de pui/vita va fi mai pregnanta)
  • 1 ceapa mare, taiata cubulete
  • 70 g unt
  • 50 ml smanatana grasa
  • sare, piper dupa gust
1. In primul rand trebuie pregatit sparanghelul: taie si indeparteaza partile albe lemnoase. Taie varfurile si pastreaza-le deoparte. Taie in bucati de 2-3 cm restul de sparanghel.
2. Intr-o ulcica cam de 2l, topeste untul la foc mic si soteza ceapa in el. Ceapa nu trebuie sa se coloreze. Adauga bucatile de sparanghel, pune un capac si lasa sa se gateasca in suc propriu cam 10 minute, la foc mic.
3. Pune supa si apa si fierbe la foc mic, pana ce sparanghelul e fiert (cam 20 min).
4. Pune totul intr-un blender si fa o supa crema fina. Eu am folosit blenderul manual.
5. Pune supa la loc in oala, potriveste de sare si piper, adauga varfurile de la sparanghel si smantana. Incalzeste pentru cateva minute la foc mic. Serveste supa calda, alaturi de paine prajita.

English version

I  just discovered asparagus (better late than never :) ), and now I can't have enough of it. After eating it in different combination as a second course, now it's time for a soup. I am not a fan of those thick soups, so mine was creamy, but thinner with a very delicate touch from asparagus. I eat it with some toast.

Ingredients for 3 servings
  • 10-12 pieces of asparagus (depending how thick they are)
  • 500 ml homemade chicken/beef stock + 500 ml water (or 1 liter stock, but the chicken taste will be more pregnant)
  • 1 big onion, cubed
  • 70 g butter
  • 50 ml heavy cream
  • salt, pepper to taste

How to:

1. First thing is to prepare the asparagus: cut away and discard the tough, stringy white ends of the stalks, reserve asparagus tips to garnish the soup. Chop the green parts of the rest of the asparagus into 2.5 cm lengths.
2. Melt the butter in a large saucepan and cook the onion cubes in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asaparagus into the melted butter and onion, then put a lid on and  let it simmer in its own sauces for 10 minutes.
3. Add water and stock and let it simmer until the asparagus is cooked (approx. 20 min)
4. Put everything in a blender and blend it well. I did this with my hand blender.
5. Pour the soup back in the saucepan, season with salt and pepper, add the cream and reserved asparagus tips.  Heat gentle for a couple of minutes. Serve hot with toast.

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