HELP - Cream of Asparagus Soup
Made a big pot of asparagus soup and I find it bland. I hope you have some good ideas to bring it to life! I used lots of asparagus spears, a vidalia onion, celery, a couple of potatoes and boiled this in chicken stock. Strained the vegetables, pureed , added fresh dill and some thyme, salt and pepper and about a half cup of 35% cream. It is presently, simmering on the stove and even though I think I had lots of asparagus.....it is very uninteresting. Any ideas? Thanks for any help.
First, to be sure you do not break the cream, you should temper it in a ladle at the end when you are just ready to serve. The consistency will be thicker and more attractive.
Bland suggest a bit more salt. For a quick pinch, consider white or cayenne pepper to taste, along the lines of scuzzo's suggestion of hot sauce. Garlic eh??? But nutmeg would work.
Since you say you made a large pot, you may have too much liquid....consider cooking the stock/soup down and concentrate the flavors.
If it's not too late, split peas make a nice contrast in texture and add a bit of sweetness.
If all else fails............Add Maryland Lump Crab Meat.
How about a little lemon juice?
Just a thought, but maybe the asparagus itself is a little bland? Was it fresh or frozen? Fresh is kinda out of season, and personally I only buy fresh in the spring.
The original comment has been removed
I have found that most vegetable/cream soups benefit from the addition of tarragon and a dash of Pernod or Herbsaint. Also, i think the flavor and and texture really suffers if you add the cream and continue to cook the soup. It gets a little "cheesy"