Recipe: Perfect Cucumber and asparagus soup

Cucumber and asparagus soup. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Remove the asparagus and rinse under cool water. Transfer the cooled asparagus to a blender or food processor.

This creamy asparagus soup is made without heavy cream — just vegetables, broth, and a Parmesan cheese puréed to silky perfection. It's perfect for early spring when asparagus is in peak season and there's still a chill in the air. What you'll need To Make Asparagus Soup. 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. It's 1 1/2 cup of fresh chopped asparagus.
2. You need 6 cup of grated and chopped cucumbers.
3. It's 2 cup of plain yogurt.
4. You need 2 quart of vegetable broth.
5. Prepare 1/3 cup of fresh chopped dill.
6. It's 1/3 cup of fresh chopped parsley.
7. Prepare 2/3 stick of butter.
8. Prepare 1/3 cup of chives.
9. You need 2/3 tsp of salt.
10. Prepare 2/3 tsp of granulated garlic powder.
11. It's 1/2 tsp of rubbed sage.

This delicious salmon soup is a pleasing plethora of taste and texture. Roasted salmon and asparagus, delicious dill and fresh spinach form the base of the soup, and each bowl is served with a dollop of smooth sour cream, crunchy toasted rye croutons and cool, crisp cucumber pieces. Add broth, increase heat to high, and bring to a boil. German cucumber salad is a low carb, healthy side dish that comes together easily with just a handful of ingredients.

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..

Made with fresh cucumbers, red onion, sour cream, vinegar, and dill it's a refreshing side dish for a hot summer night. Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.