Three-onion Asparagus Soup

Three-onion Asparagus Soup Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Three-onion asparagus soup is a delicious and nutritious dish that is perfect for any time of year. This creamy soup is packed with flavor from leeks, scallions, and asparagus, making it a comforting and satisfying meal.

History

This recipe has its roots in traditional French cuisine, where soups are a staple in many households. The combination of three different types of onions adds depth and complexity to the flavor profile of the soup, while the addition of asparagus provides a fresh and vibrant taste.

Ingredients

2 tbsp butter
1 large leek, white part only, well washed and chopped
4 scallions, trimmed and chopped
0.5 lb (227 g) potatoes (1 large), peeled and cubed
1 lb (454 g) asparagus, trimmed and chopped
4 cups vegetable stock
salt to taste
about 1 tbsp lemon juice
0.33 cup crème fraîche, sour cream or plain yogurt
12 to 16 chives, sliced
4 radishes, thinly sliced

How to prepare

Melt the butter in a large pot over medium heat.
Stir in the leeks and scallions, and cook until they become very soft, about 8 minutes, stirring often.
Add the potatoes, asparagus, and stock, and increase the heat to high.
When the soup reaches a simmer, reduce the heat to low, and cook for 20 minutes.
Remove the pot from the heat, and let it cool for about 5 minutes.
Purée the soup in batches using a food processor or blender until it becomes very smooth.
Return the soup to a clean soup pot.
To serve, reheat the soup to a simmer just before ladling, and season it to taste with salt and lemon juice.
Ladle the soup into bowls, and top each serving with a dollop of crème fraîche and a sprinkle of chives and radishes.

Variations

Add a splash of white wine or a sprinkle of Parmesan cheese for extra flavor.
Substitute the asparagus with broccoli or peas for a different twist.

Cooking Tips & Tricks

Be sure to wash the leeks thoroughly to remove any dirt or grit that may be trapped in between the layers.

- When blending the soup, work in batches to ensure a smooth and creamy texture.

- Adjust the seasoning to taste with salt and lemon juice for a perfectly balanced flavor.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete meal.

Cooking Techniques

Purée the soup in batches for a smooth and creamy texture.

- Adjust the seasoning to taste with salt and lemon juice.

Ingredient Substitutions

Use olive oil instead of butter for a dairy-free option.

- Substitute Greek yogurt for regular yogurt for a tangier flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish each bowl of soup with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp white wine or a light salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

24g per serving

Fats

8g per serving

Proteins

5g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as folate and potassium.

Alergens

This recipe contains dairy (butter, yogurt, crème fraîche) and may not be suitable for those with dairy allergies.

Summary

This soup is a good source of carbohydrates, fats, and proteins, as well as vitamins and minerals. It is a nutritious and satisfying meal option.

Summary

Three-onion asparagus soup is a flavorful and nutritious dish that is perfect for any occasion. With a creamy texture and a vibrant taste, this soup is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Three-onion Asparagus Soup. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly cooking exchange. Margaret was an amazing cook, and I always looked forward to learning new recipes from her.

As I walked into Margaret's cozy kitchen, the aroma of simmering onions and garlic filled the air. Margaret greeted me with a warm smile and a twinkle in her eye. "I have a special recipe to share with you today," she said, gesturing towards a pot bubbling on the stove.

Curious, I peered into the pot and saw a luscious green soup simmering away. "What is this delicious concoction?" I asked eagerly.

Margaret grinned. "This, my dear, is my Three-onion Asparagus Soup. It's a family recipe that has been passed down for generations. I learned it from my grandmother, who learned it from her grandmother. It's a labor of love, but the end result is worth it."

I watched in awe as Margaret added the final touches to the soup, garnishing it with a dollop of creamy yogurt and a sprinkle of fresh chives. She ladled out steaming bowls for us to enjoy, and with the first spoonful, I was hooked.

The soup was a symphony of flavors – the sweetness of the caramelized onions, the earthiness of the asparagus, and the depth of the leeks and shallots. It was pure comfort in a bowl, warming me from the inside out.

I begged Margaret for the recipe, determined to recreate this culinary masterpiece in my own kitchen. She obliged, writing it out on a yellowed piece of paper with her elegant cursive handwriting. I tucked the recipe into my purse, vowing to make it for my family soon.

Over the years, I have made this Three-onion Asparagus Soup countless times, each time tweaking and perfecting the recipe to suit my taste. I have shared it with friends and family, who have all raved about its deliciousness.

But it wasn't just the taste of the soup that made it special to me. It was the memories that it evoked – of lazy summer afternoons spent in Margaret's kitchen, of laughter and friendship shared over a steaming bowl of soup. It was a reminder of the power of food to bring people together, to nourish not just our bodies but our souls.

As I sit here now, stirring a pot of Three-onion Asparagus Soup on my own stove, I feel a sense of contentment wash over me. The familiar aromas of onions and garlic waft through the air, filling me with a sense of peace and nostalgia.

I may have learned this recipe from Margaret, but it has become a part of me now. It is my own culinary legacy, one that I will pass down to my grandchildren one day.

And so, as I ladle out bowls of steaming soup for my family, I can't help but smile. For in this simple bowl of soup lies a lifetime of memories, of love and friendship, of tradition and connection. And for that, I am eternally grateful.