Ultra-smooth and elegant cream of asparagus soup.
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Nice work Rod. Experimenting to find out what you like and don't like, or simply just to see the difference is what separates the average cook from the serious cook/chef. Keep up the great work and thanks for sharing your results. Cheers!
It's hard to say as it depends on the asparagus and whether it is really tough and more of the stem needs to be trimmed off. Usually, asparagus is sold in bunches. I'd buy 2 bunches (maybe 1.5 to 2 pounds)...just eyeball it. You might have some extra left over that you can incorporate into the soup as garnish or into another dish. Scale the recipe up or down if you want the measurements to be exact. Cheers!
Really, it's up to you and whether you like the flavor of this particular soup cold. Once cooked, for food safety reasons, it is best to chill the soup over an ice-bath to cool it down quickly. Refrigerate immediately. The flavor of cold soups/foods tends to become a bit dull so you might need to add extra seasoning to bring out the flavor. Taste it before serving and adjust. Ideally, cold soups should also be served in chilled bowls. Cheers!