Cucumber and asparagus soup. In a blender, puree asparagus, cucumber, heavy cream and crème fraîche. Season with lemon juice, salt and pepper. Open oysters just before serving and drain shucked oysters on paper towels.
It is made from sour, salted cucumbers and potato.
Occasionally rice is substituted for the potatoes.
A similar soup is also common in Russia and Ukraine, where it is known as rassolnik.
You can have Cucumber and asparagus soup using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cucumber and asparagus soup
- You need 1 1/2 cup of fresh chopped asparagus.
- It's 6 cup of grated and chopped cucumbers.
- Prepare 2 cup of plain yogurt.
- It's 2 quart of vegetable broth.
- Prepare 1/3 cup of fresh chopped dill.
- Prepare 1/3 cup of fresh chopped parsley.
- Prepare 2/3 stick of butter.
- You need 1/3 cup of chives.
- Prepare 2/3 tsp of salt.
- It's 2/3 tsp of granulated garlic powder.
- It's 1/2 tsp of rubbed sage.
Today I'm gonna the simple dish white asparagus and old cucumber soup chinese foods. #ChinesFoods #WhiteAsparagus. The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal. I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper.
Cucumber and asparagus soup step by step
- Take butter and asparagus and fry in a deep pan.
- Add garlic amd salt cover and simmer.
- Add the broth after 7 minutes of simmering add cucumbers.
- Add the yogurt after the cucumbers are bubbling stir well add chives, parsley, sage, and dill cover.
- Stir after the soup bubbles cover cook 3 minutes remove from heat you can serve or chill serve cold. I served with cheese and buttered croutons..
If you don't have buttermilk or sour cream. Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek Season the soup again just before serving. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve. This asparagus soup tastes rich, yet it's made without heavy cream — just veggies, broth, and a hint of Parmesan puréed to silky perfection. Finally, ladle the soup into bowls and top with the asparagus tips, Parmesan cheese, fresh herbs (if using), and freshly ground black pepper.