Preserved Asparagus Soup Concentrate Recipes

PRESERVED ASPARAGUS SOUP CONCENTRATE

Steps:

• Weigh 15g oil, onion and potatoes into TM bowl; mince for 1 second on Turbo (2 times if necessary - don't over mix like I did in the photos)
• Sauté for 5 minutes at Varoma on speed 2R; scrape down sides of bowl with spatula and repeat for 5 more minutes; set aside
• Do not wash TM bowl; weigh 15g oil and 550 K asparagus into TM bowl
• Chop for 2 seconds on Turbo; weigh in remaining asparagus and fold finely chopped and coarsely chopped asparagus together in TM bowl with hand spatula
• Sauté for 8 minutes at Varoma on speed 2.5R until slightly softened (watch through hole in lid to ensure mixture is turning; if not, use spatula through hole in lid of bowl to encourage turning motion); add asparagus mixture back to bowl of onion potato mixture with parsley and mix to combine well, with hand spatula
• Weigh 750 to 760g of thoroughly combined mixture back into TM bowl and set remainder aside (exactly half); weigh half stock into TM bowl (750g or 3 cups)
• Add ½ Thyme (a couple of sprigs) to simmering basket and insert; simmer for 22 minutes at 90 C on speed 2R
• Pureé for 60 seconds on speed 10, until velvety smooth (take 5 seconds to get to speed 10)
• Season, and place 3.5 cups concentrate into 3 labeled and dated freezer bags; you will have a scant 2 cups left for the 4th bag
• Repeat with remaining asparagus mixture; bag in larger freezer bags once frozen
• Weigh first 4"Addition Ingredients", and ½ cup or 125g of stock to one package concentrate into TM bowl (add more stock, until desired consistency and flavor, is achieved); heat at 90C for 8 minutes on speed two
• Season to taste, thin again, if required; garnish and serve immediately

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP

Steps:

• In the soup pot, melt the butter with the oil.
• Add onion, cooking until transparent.
• Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
• Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
• Add milk or cream to the pot, being careful not to allow it to boil.
• Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.

PRESERVED ASPARAGUS

Steps:

• Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
• Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
• In a saucepan, combine vinegar, water, and salt; heat to boiling.
• Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
• Use a plastic knife to release any air bubbles and seal jars.
• Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.

FRESH ASPARAGUS SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.