Recipe: Delicious Cucumber and asparagus soup

Cucumber and asparagus soup. Cucumber soup is a traditional Polish and Lithuanian soup (Polish: (Zupa ogórkowa sometimes simply ogórkowa). It is made from sour, salted cucumbers and potato. In a blender, puree asparagus, cucumber, heavy cream and crème fraîche.

Divide soup among bowls, garnish with cucumber slices and top with oysters. Today I'm gonna the simple dish white asparagus and old cucumber soup chinese foods. #ChinesFoods #WhiteAsparagus. Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. You can have Cucumber and asparagus soup using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cucumber and asparagus soup

1. You need 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. You need 2 quart of vegetable broth.
5. You need 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. Prepare 2/3 tsp of granulated garlic powder.
11. You need 1/2 tsp of rubbed sage.

The dill/mustard vinaigrette is chilled as well. Drain and rinse with cold water to cool. This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri.

Cucumber and asparagus soup instructions

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..

Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek Review Body: I made the cold cucumber soup using a jalapeño infused olive oil from the farmers market. I also added dome avocadobto the garnish. 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.