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COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
Privacy Policy | Terms and Conditions | Disclosure Statement | License Policy
COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
Privacy Policy | Terms and Conditions | Disclosure Statement | License Policy
COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
There are several potential benefits to making asparagus potato soup without cream. It is lower in fat and calories than a version made with cream, making it a healthier option. It is also suitable for vegans and vegetarians as it does not contain any animal-derived ingredients.
I use asparagus offcuts, they make excellent soup and it is reusing an ingredient that most people would discard. I also garnish the asparagus soup with fresh thyme, smoked paprika, and avocado oil.
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Making soup without cream also has its disadvantages, not using cream you’ll need to inject flavor. I use homemade vegetable stock, potatoes, garlic, onions, fresh thyme, smoked paprika, and avocado oil.
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Making asparagus potato soup with asparagus offcuts you would think it would be stringy. Well, there is a way you can make it beautiful and silky and I’m going to show you how.
To achieve a beautiful silky smooth asparagus potato soup you will need to pass the soup through a fine sieve. This will remove any of the stringy bits of asparagus.
I use the potato as this will make the soup slightly thick and it will add body and texture. Potatoes are excellent in soup the starch in them acts as a thickening agent.
The onion and garlic cloves will add another layer of flavor, I also add 4-5 sprigs of fresh thyme to add a subtle earthy sweetness to the asparagus potato soup.
At this stage you could add ½ a cup of fresh cream, you’ll need to make sure you bring it back to a boil before serving.
Chefs Pro Tip — Passing soups and sauces through a fine sieve is a process chefs employ to achieve a silky smooth finished product. The sieve catches any stringy, gritty, or lumpy pieces and stops them from going into the soup.
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Making vegetable stock is so easy, get into the habit of keeping your vegetable peelings and offcuts like mushroom stalks and peelings, fresh herb stalks, carrot peelings, bell pepper offcuts, brown onion, and garlic skins, zucchini tops, and bottoms.
You can’t use potato, pumpkin, or sweet potato peelings as these will disintegrate and cloud the stock making it gritty.
You can make vegetable stock in advance and freeze it so you have it on hand. It will keep in the fridge for up to 5 days.
Chefs Pro Tip — Adding brown onion skins to your vegetable stock will give it color. The onion skins will stain the stock a light golden brown color. This is great if you’re using the stock to make a sauce or gravy.
Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.
For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.
DISH SUMMARY
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