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You are here: Home / Appetizers / Cream of Asparagus

Cream of Asparagus

Published: Aug 7, 2012 · Modified: Aug 7, 2012 by Felicia Lim · This post may contain affiliate links

The best thing to come home to after a long day’s work on a cold winter night, is a large bowl of piping hot soup made out of fresh vegetables. That’s precisely what we had as a starter for last night’s dinner, and it was so beautifully delicious.

Let me tell you why. It was a soup made from scratch, with vegetables fresh from the market, chopped up and sauteed in their own juices and then let to simmer as it cooked. It was spilling with vitamins, original flavors and homemade goodness.

Ahh, heaven on earth, brimming in a large metal pot over the stove.

CREAM OF ASPARAGUS (Serves 6)

Ingredients:

1) 1 bunch of asparagus
2) 1 bunch of celery
3) 1 large potato
4) 1 onion
5) 2 cloves of garlic
6) 800ml of beef stock (I used Knorr’s beef stock in cubes)

Steps:

1) Cut asparagus, celery, potato, onions into small cubes/sticks (Onions should be diced really well).
2) Chop garlic very finely
3) In a wok, stir fry garlic, onions and celery until onions turn transparent
4) Add in potatoes and asparagus and stir fry for 5 minutes
5) Add in beef stock and allow to simmer for 30 minutes on low fire
6) Puree the vegetables with the beef stock in a juice mixer or food processor
7) Transfer cream of asparagus to a pot and heat over low fire, stirring well
8) Serve piping hot with freshly grated cheese

Fresh celery:

Cut celery into small sticks:

Fresh onion and garlic cloves:

Chopped onion:

Chopped garlic:

Fresh asparagus:

Cut asparagus into small sticks:

Cubed potatoes:

Stir-fry garlic, onions and celery in a wok:

Until onions turn transparent:

Add in potatoes:

Add in asparagus:

Add in beef stock:

Allow to simmer for 30 minutes:

Transfer vegetables and beef stock into a fruit juice blender:

Transfer pureed cream of asparagus into a pot to be heated on low fire:

Piping hot Cream of Asparagus:

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Previous Post: « Cornflake Cookies
Next Post: Dulce de Leche.. Argentina’s favourite sweet sauce »

Reader Interactions

Comments

  1. noobcook says

    August 08, 2012 at 8:40 am

    Your soup looks wholesome and thick… love it! So I’m not the only one who cooks western food using a wok hehe 😉

    Reply
    • rosewithoutthorns says

      August 09, 2012 at 1:13 pm

      Hello Wiffy!
      Thanks for dropping by my blog!
      I kinda use the wok for many things!! its just so useful and easy to cook with 😉 Risottos, spaghtti, soups, you name it!
      Hope National day was great for you!!

      greetings from buenos aires,
      felicia

      Reply
  2. rosewithoutthorns says

    August 08, 2012 at 1:05 am

    Hello mumm!! yes its a very healthy dish and full of fibres and vitamins!! aren’t you just so proud of me?

    Reply
  3. gracelimsaifong says

    August 07, 2012 at 10:41 pm

    I love it – this is a very healthy dish to compliment any meal.

    Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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