Mandy's cream of asparagus Soup
Mandy's cream of asparagus Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mandy's cream of asparagus soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mandy's cream of asparagus Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Mandy's cream of asparagus Soup is something that I’ve loved my entire life.

Heat in the microwave and serve hot with a bread roll. Add the asparagus and cook for another two minutes. Add the stock and bring to the boil. Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here).

To begin with this recipe, we must prepare a few ingredients. You can have mandy's cream of asparagus soup using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Mandy's cream of asparagus Soup:
  1. Make ready 32 oz vegetable stock
  2. Make ready 4 lb fresh asparagus
  3. Prepare 1 quart heavy cream
  4. Make ready 1/3 cup real butter
  5. Prepare 2 bunch whole scallions
  6. Get 1/2 cup sour cream
  7. Get 4 clove garlic
  8. Make ready 2 tsp onion powder
  9. Take 2 tbsp garlic powder
  10. Take 2 tbsp salt
  11. Get 1 tsp black pepper
  12. Take 1/4 cup Olive oil
  13. Make ready 10 small red potatoes
  14. Make ready 1 quart sliced baby portabellos
  15. Prepare 1/2 cup all purpose flour

David Venable shares his Cream of Asparagus Soup recipe. For more recipes and tips from David:. In skillet over medium heat, saute asparagus tips in a little oil or butter until slightly crispy. Remove from pan and set aside.

Instructions to make Mandy's cream of asparagus Soup:
  1. clean scallions and add them to food processor with about 1/3 cup of the vegetable stock and give scallions a course cup
  2. in a large stock pot start the vegetable stock heating to a boil, chop the potatoes and add them to the stock
  3. in a large sauce pan heat butter and olive oil to medium heat
  4. add chopped scallions and crushed garlic cloves to heated butter and oil, saute until tender. about 5 minutes
  5. add flour to the pan with scallions, stir often for another 5 minutes.
  6. slowly add cream to the flour and scallions and stir constantly until it begins to thicken
  7. turn off sauce pan heat and set aside
  8. clean asparagus and chop off any woody bottom parts. steam in microwave safe bowl on high in Microwave for about 8 minutes.
  9. put asparagus in food processor and blend until fairly smooth, pour into vegetable stock
  10. pour the contents of sauce pan into stock carefully while stirring
  11. add sour cream to stock and mix well
  12. add seasoning, adjust seasoning for taste, let all simmer about 30 minutes
  13. 10 minutes before done, add mushrooms

In skillet over medium heat, saute asparagus tips in a little oil or butter until slightly crispy. Remove from pan and set aside. These will be used later to garnish soup. In same skillet over medium heat, melt butter, add asparagus pieces (without the tips), and onion. Now add all of the ingredients to the Soup Maker if using (except the fromage frais) and set to smooth.

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