{"id":279573,"date":"2013-04-26T22:11:00","date_gmt":"2013-04-26T20:11:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/green-asparagus-soup"},"modified":"2013-04-26T22:11:00","modified_gmt":"2013-04-26T20:11:00","slug":"green-asparagus-soup","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/green-asparagus-soup\/","title":{"rendered":"Green Asparagus Soup"},"content":{"rendered":"
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\nIt’s been spring for a month, but we still find it hard to believe. And since it’s asparagus season, and we’re sometimes still a little cold, the perfect compromise is asparagus velout\u00e9! A rich and silky velvet perfectly in season. It can be served in small quantities for an aperitif or in small bowls for an explosive starter! In any case, nothing too difficult. But you will still have to make your own broth. It’s simple and much better! <\/div>\n
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<\/a>Green asparagus soup recipe for 4 people:<\/p>\n

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\n-1kg of green asparagus<\/span><\/b><\/div>\n
\n-50g of semi-salted butter<\/span><\/b><\/div>\n
\n-2 tablespoons of flour<\/span><\/b><\/div>\n
\n-salt pepper<\/span><\/b><\/div>\n
\n-100g of heavy cream<\/span><\/b><\/div>\n
\n-500ml of homemade broth<\/span><\/b><\/div>\n
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\nBroth: (we can make risottos with the rest)<\/span><\/b><\/div>\n
\n-2 liters of water<\/span><\/b><\/div>\n
\n-1 chicken carcass (the one we eat on Sunday will do!) <\/span><\/b><\/div>\n
\n-2 onions<\/span><\/b><\/div>\n
\n-2 carrots <\/span><\/b><\/div>\n
\n-1 stalk of celery<\/span><\/b><\/div>\n
\n-salt pepper<\/span><\/b><\/div>\n
\n-1 bouillon cube <\/span><\/b><\/div>\n
\n<\/div>\n

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\nPrepare a homemade broth. To do this, put two liters of water with the chopped onions, a chicken carcass (with the skin is good too!) that will have been well shelled and eaten in passing, a cube of broth, carrots and celery cut into pieces. Season with salt and pepper. Bring to a boil and then cook for three hours.<\/i><\/div>\n
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\nCut off the ends of the green asparagus.<\/i><\/div>\n


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\nPut these pieces in the broth.<\/i><\/div>\n


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\nWhen the broth has cooked for three hours, steam the asparagus for 9 minutes over the broth. This way, the juice from the asparagus will fall back into the broth.<\/i><\/div>\n
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\nThe asparagus is cooked after 9 minutes. Run the asparagus under cold water to stop cooking.<\/i><\/div>\n


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\nFilter the broth to recover 1\/2 liter (500ml).<\/i><\/div>\n
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\nPut the asparagus in a blender with the butter, cream, flour, salt, pepper and a little stock taken from the 500ml.<\/i><\/div>\n


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\nBlend until very fine. <\/i><\/div>\n


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\nReturn the soup to a saucepan with the remaining 500ml of broth, bring to a boil and cook for 5 minutes, stirring. It’s ready! <\/i><\/div>\n
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\n Bernard’s advice:<\/span>
\n<\/b> if the soup is too thick, you can add a little broth. It is better to start with a little and then add it gradually. With my proportions, we obtain a beautiful rich velvety mouthfeel.<\/i><\/div>\n


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\nServe hot with a few green asparagus tips (to be taken before crushing!). <\/i><\/div>\n
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\n\n\t\t\n
\n 0<\/span>\n Shares<\/span>\n <\/div>\n\n\t\t\n
    \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

    It’s been spring for a month, but we still find it hard to believe. And since it’s asparagus season, and we’re sometimes still a little cold, the perfect compromise is…<\/p>\n","protected":false},"author":1,"featured_media":38393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438,439],"cout":[383],"difficulte":[380],"regime":[],"saison":[586],"theme":[],"class_list":["post-279573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe","tag-salty-france","cout-abordable","difficulte-facile","saison-printemps"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279573"}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279573"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279573\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/38393"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279573"},{"taxonomy":"cout","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/cout?post=279573"},{"taxonomy":"difficulte","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/difficulte?post=279573"},{"taxonomy":"regime","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/regime?post=279573"},{"taxonomy":"saison","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/saison?post=279573"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/theme?post=279573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}