Recipe: Yummy Cucumber and asparagus soup

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.

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. Everyday cucumber and exotic asparagus come together to make a lovely salad, dressed in a luscious salad cream that is resplendent with the catchy tones of mustard paste, pepper and lemon juice. You can have Cucumber and asparagus soup using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cucumber and asparagus soup

1. Prepare 1 1/2 cup of fresh chopped asparagus.
2. You need 6 cup of grated and chopped cucumbers.
3. You need 2 cup of plain yogurt.
4. It's 2 quart of vegetable broth.
5. It's 1/3 cup of fresh chopped dill.
6. Prepare 1/3 cup of fresh chopped parsley.
7. It's 2/3 stick of butter.
8. You need 1/3 cup of chives.
9. You need 2/3 tsp of salt.
10. You need 2/3 tsp of granulated garlic powder.
11. Prepare 1/2 tsp of rubbed sage.

Cool and refreshing Chilled Cucumber Soup! All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped. This asparagus soup recipe is completely guilt-free. It's low in calories, tastes great, and cleverly reduces ingredient waste.

Cucumber and asparagus soup step by step

1. Take butter and asparagus and fry in a deep pan.
2. Add garlic amd salt cover and simmer.
3. Add the broth after 7 minutes of simmering add cucumbers.
4. Add the yogurt after the cucumbers are bubbling stir well add chives, parsley, sage, and dill cover.
5. 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..

Instead of using stock to make the soup, we make a quick asparagus broth using the asparagus and leek trimmings. The broth is delicate and fragrant and is the perfect. 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. The bright emerald green color of this soup was stunning.

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