Thai Coconut Squash Soup
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of my roommates favorite soups it is just the right amounts of heat and sweet. And yields 10 healthy servings.
Posted in /Cooking/Soups on Saturday, July 15, 2017
This is one of my roommates favorite soups it is just the right amounts of heat and sweet. And yields 10 healthy servings.
Posted in /Cooking/Soups on Saturday, July 15, 2017
1/4 cup unsalted butter
1 shallot
1 leek
2 clove garlic, crushed
Salt and freshly ground black pepper
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
500 mL (1 pint) sour cream, room temperature or equal amount of cream or milk (but you'll need to thicken the soup if you use milk)
2 teaspoons Hungarian hot paprika, for garnish
1. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes.
2. Season with salt and pepper.
3. Add asparagus and saute another 4 minutes.
4. Add the chicken stock and bring to a boil.
5. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. Transfer to a blender and puree until smooth.
6. Return to saucepan, stir in sour cream/cream/milk and season with salt and pepper, to taste.
7. Transfer to serving bowls. Dust with paprika and serve.