Best Asparagus Bisque With Curry And Crème Fraîche Recipes

ASPARAGUS BISQUE

Steps:

• Thaw the asparagus.
• Combine all ingredients in saucepan.
• Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
• Process with blender until smooth.
• Pour into bowl.
• Serve hot or cover and chill at least 4 hours.

SHRIMP AND ASPARAGUS BISQUE

Steps:

• Peel and devein shrimp (reserving shells).
• Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
• Strain and set aside.
• Cut raw shrimp into bite size pieces.
• Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
• In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
• Simmer on medium low heat for 15 minutes.
• Serve immediately and freeze remainder.

CREME FRAICHE ASPARAGUS SOUP

Steps:

• In a 4-quart pan, melt butter.
• Add onion and cook just until soft and golden; do not brown.
• Add chicken stock and bring to a boil.
• Meanwhile, cut 3 inches of tips off asparagus and set aside.
• In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
• Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
• Cool for 10 minutes, and then puree soup in blender or processor.
• Return soup to pan.
• Add asparagus tips and simmer until just tender, about 5 minutes.
• Stir in cream.
• Season with salt and pepper and a drop or two of lemon juice.
• Serve warm or cold.

CURRIED ASPARAGUS

Steps:

• Heat 1 inch salted water in medium pot, bring to boil.
• Add asparagus and onion.
• Heat to boiling; reduce heat.
• Simmer uncovered 3 minutes.
• Cover and simmer about 4 minutes longer or until tender-crisp; drain.
• Set aside.
• Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
• Sprinkle with peanuts.