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Asparagus cream soup with shrimps, quick recipe


 

Asparagus is one of the most favorite Dutch vegetables.Otherwise, why create an entire center for asparagus in Holland, whose specialists know everything about this extraordinary vegetable.

Asparagus is called the country's “white gold”, poems and programs are devoted to it, cookbookswith hundreds of recipes for her cooking. This year there is an entire advertising campaign in the country under the slogan "Try spring for taste". Developed whole asparagus gastronomic routes, courses on the combination of wine and asparagus.

Although the history of the cultivation of asparagus in the country is rather short, the vegetable came to the Netherlands only in the middle of the 17th century, recent archaeological findings show this in the city of Haarlem, right in the city center, not far from the city station.

During the archaeological excavations, asparagus seeds dating back to the 17th century were found, and another proof is the still life of the artist Floris van Schoten from Haarlem,written by him in 1651, the picture shows the local agricultural achievements of that time, including even asparagus columns tied with twine, but the vegetable has gained unprecedented popularity.
Maybe because asparagus is considered one of the aphrodisiacs, able to stir up the leisurely Dutch, to ignite their inner fire of desires. So in the book of 1738, we read: "Die grijze stormbok bediende zich te vergeefs van wilde asperges, waterkers, vijfhandjeskruid, amber, en meer zulke vuurpijlen van Venus," - that, in general, is confirmed by the words: "This old, weak man is vain used wild asparagus, watercrests, amber, and the rest of the "Venus fire" of all kinds.

The asparagus season is fairly short, only two to three months a year.You can cook a variety of dishes from fresh, tender sprouts, and then the hype ends and the rest of the time you can try a vegetable only in canned form.

Therefore, I offer you a wonderfulDutch recipe is quite dietary, quick cream of asparagus, which is prepared in the family of my husband for several generations.

Ingredients:
green asparagus -300 gr.,
Dutch shrimp - 100 gr.,
chicken broth - 400 ml.,
cream - 400 ml.,
black pepper to taste
salt - a pinch to taste.

For chicken broth:
parsley - 1 tbsp. a spoon,
onion - 1 piece,
chicken fillet - 300-400 gr.,
carrots - 1 average,
bay leaf - 4 pieces,
black pepper to taste
salt - a pinch to taste.

Cooking:
Chicken broth can be prepared in advance by boiling all the ingredients in two liters of water. As soon as the broth is ready, we can use it as a basis for making our cream soup.

In a saucepan pour 400 ml of chicken broth. We put on the middle fire. In the broth add well-washed shoots of green asparagus, after cutting them into several parts. Cook them for 7-10 minutes over medium heat.

Carefully extract the asparagus shoots from the skillet, using a skimmer, as the excess liquid must remain in the skillet. We cut off the tops of the stems, we need them for decoration. Remaining stems of asparagus are put in a separate container and grind everything with the help of a submersible blender until a homogeneous mass.

The resulting asparagus mass is added to the broth in a saucepan. Add cream, blend. Pepper and salt to taste.Put the saucepan on a slow fire and heat it up without boiling.

We clean Dutch small shrimps from the shells, they will be a decoration for the soup and will give it an additional taste.

For the original feed, you can use a loaf with a hard crust of rye or whole grain bread. Cut the top off, carefully remove the pulp, leaving 2-2.5 cm thick walls. Prepare an egg mixture from 2 eggs and a pinch of salt, coat the inside of the bread with this mixture and bake in the oven at 200ºС for about 5-7 minutes.

Served hot in a bread pot, with lined shrimps and asparagus stems.
Bon Appetit!

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