How do you keep asparagus a soup with hand -peeled shrimp?

Cool: Allow the soup to cool quickly after cooking. You can accelerate this by placing the pan in a container with cold water and stir occasionally. Refrigerator: Once the soup has cooled, you can transfer it to an airtight container. Store the soup in the refrigerator at 4 ° C or colder. The soup stays good for 2 to 3 days. Consider storing the shrimp if you plan to save the soup for longer than a day. Then add them when reheating to retain the best texture and taste. Freezing: Asper Government Soup can be frozen, but keep in mind that cream soups tend to separate or become grainy after thawing. To minimize this effect, let the soup cool completely and freeze it in airtight containers or special freezer bags. Leave some space in the container for expansion. Well frozen, the soup can be stored for up to 2 months. Defrost and warm up: preferably defrost the soup slowly in the fridge before you heat it up. To improve the texture, you can add a little fresh cream or a knob of butter while heating over a low heat. Stir regularly to prevent lumps. Avoid cooking the soup again to prevent the cream separation.

Asper Gerrome soup with hand -peeled shrimp

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45min

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Next Level

Discover how to make a delicious asparagus geroma soup, a perfect combination of tasteful asparagus and fresh shrimps.

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Ingredients

What do you need?

Quantity: 4P

1 kg of asparagus disputes
4 fresh asparagus, peeled
1 Klont butter
1 onion, finely chopped
1 white of leek, finely chopped
3 floral potatoes, in pieces
200 ml room
1.5 liter chicken broth
80g butter
90g flower
1 tablespoon of olive oil
1 bunch of chives, finely chopped
200g hand -peeled shrimp
Pepper and salt to taste

Preparation method

How do you make this?

Stew the onion and leek in a knob of butter until they are soft but not colored. Add the potato pieces and let them simmer.

Add the asparagus disputes and chicken broth. Let this simmer for 20 minutes on a low heat. Then carefully sieve the soup and press all the moisture from the peels. Note, don't mix because then your hand blender is guaranteed. 🙂

Cut the fresh asparagus into pieces of 3 to 4 cm, and cut them into super thin slices, mix them with olive oil and a pinch of salt.

Let the butter foam in your pot, add the flour and fry the mixture until it smells of cookies. Gradually add half of the broth, beat well to prevent lumps. Then add the rest of the broth and the cream. Now mix the soup with a hand blender until smooth.

Season the soup with salt and pepper.

Serve the soup in deep plates. Garnish with asparagus, hand -peeled shrimp and chives. Serve the soup immediately.

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Tips

Present this soup in small cups as a snack for your guests. Save extra asparagus disputes in the freezer to always have a base ready for this delicious soup.