Asparagus Soup
This was great when I was pregnant, and it is really simple to make and really healthy.
This was great when I was pregnant, and it is really simple to make and really healthy.
- Carbohydrate 13.3080104166667 g
- Cholesterol 0.156 mg
- Fat 0.8334825 g
- Fiber 3.09933750241995 g
- Protein 4.37793958333333 g
- Saturated Fat 0.2079535 g
- Serving Size 1 1 Serving (329g)
- Sodium 30.4185 mg
- Sugar 10.2086729142467 g
- Trans Fat 0.2039165 g
- Calories 68 calories
Step-by-step
- Put asparagus, onion, celery and garlic in a microwave safe dish and add 1 tbs water.
- Cover and cook for 2 minutes, mix, then 3 more minutes.
- Dissolve bouillon cube in 1/2 cup hot water and pour into blender.
- Add milk and flour.
- Blend until well blended.
- Pour into saucepan but leave about 3/4 cup in the blender.
- Add asparagus mix into blender and puree.
- Add asparagus mixture to saucepan and cook over medium low stirring frequently.
- Add salt and pepper.
Microwave cooking of high-moisture vegetables like asparagus releases cellular water rapidly without browning the aromatics. Speed dictates texture in this formulation. Standard stove-top simmering requires fifteen to twenty minutes of softening time, whereas targeted microwave steaming cuts that phase to five minutes total. This rapid thermal shock preserves the bright green pigments in the stalks before they transfer to the blender.
Sequencing and Thermal Control
Precision matters when combining starches and dairy over direct heat. Dissolving flour directly into evaporated milk inside the blender canister prevents lump formation before the liquid ever touches metal. Evaporated milk contains sixty percent less water than standard milk, providing concentrated dairy solids that thicken reliably when exposed to medium-low heat. Keep the burner below medium. High heat will scorch the milk proteins at the bottom of the saucepan.
Dividing the liquid prevents motor strain during the puréeing stage. Retaining three-quarters of the milk and bouillon base in the saucepan while blending the cooked vegetables with the remaining liquid yields a smoother cellular breakdown. Fresh asparagus requires different preparation than frozen spears. Using fresh stalks demands trimming the woody bottom two inches and extending the steaming time by two minutes to achieve equivalent tenderness.
- Stir constantly with a silicone spatula to prevent starch from settling on the saucepan base.
- Maintain medium-low heat to avoid curdling the concentrated dairy solids.
- Adjust salt only after the bouillon and evaporated milk reduce slightly.
