Creamy Asparagus Soup
1 bunch asparagus, bottom ends trimmed
3 large mushrooms white mushrooms (raw) — any type is fine
1 red onion
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
3 bay leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
1 tablespoon butter
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Finely chop asparagus and place them in a bowl.
Chop leeks, garlic, shallots, potatoes and mushrooms.
Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and mushrooms. Cook for about 2 minutes
Add chopped asparagus to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.
Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 30 minutes.
Remove the bay leaves from the soup.
Separate the chicken meat from the bone and re-add to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
Add milk and cream to mixture in the blender. Blend to desire consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Strain the soup at least three times before serving. NOTE: important step as the soup may be too thick and grassy.
Finish off with the final sprig of parsley (optional) and serve in a bowl.