Contributed By: greygrace9398
Rachel Ray's Asparagus Velvet Soup
This is quick, easy, healthy and yummy for your tummy!
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Appetizers
Beverages
Ingredients
1 bunch Thin asparagus
1/2 cup Dry white wine
1/2 cup Water
1 cup Cream of your choice
1 1/2 cups Vegetable or chicken stock
Salt (to taste)
White Pepper
4 tsp Flour
Preparation
Snap asparagus spears by holding bottom and top of spear and breaking. Discard bottoms. Chop heads of spears off an set aside. Bring water and wine to boil on medium high heat. Add headless spears to wine/water mixture and boil for 5 minutes. Remove from heat. Place boiled ingredients in blender and puree until smooth. Return to medium saucepan and add stock. Add flour and whisk until smooth. Return to low boil, add salt & white pepper to taste. Once thickened, add cream, and serve with spear heads sprinkled on top of each dish. Voila!
Cook's Notes
You can choose to include spear heads in puree mixture if you don't like the crunchy topping. Another option is to melt parmesan cheese on top of each dish with a little parsley adornment.
Nutrition Information