Synopsis: Today we did a smooth cream of asparagus soup seasoned with oregano, garlic and marjoram. The procedure is basically the same with all cream soups, but today’s recipe is thickened with a Bechamel sauce. Bechamel is just hot milk thickened with roux. The nice thing is, you get the thickening agent and the creaming agent all in one!
Recipe:
- Asparagus
- Onions, diced
- Celery, chopped
- Broccoli florets
- Chicken stock
- Salt
- White pepper
- Garlic powder
- Oregano and/or marjoram
-Bechamel
- Butter
- Flour
- Milk
First saute all the vegetables in some butter or oil until about half done. Add desired amount of chicken stock. (I added quite a bit, about double the amount of vegetables). Simmer until vegetables are done. Puree with an immersion blender, and prepare the roux for the Bechamel by melting butter and then adding flour until the mixture resembles wet sand. Now add hot milk and whip with a whisk over medium-low heat until it thickens up. Since we’re using this as a thickening agent, obviously you don’t want to thin down the sauce with too much milk – add just enough to keep it thick but get rid of all the roux lumps. Add the Bechamel to the asparagus soup and mix well. Now strain the soup to remove all the asparagus strands and any stray roux lumps – use a spoon or spatula to help it through the strainer. Season to taste, and your soup is ready!
I love the smell and taste of Oregano when added in some recipes.,:”
Oregano is a gread addition to everyday meals, i put them on soups and salads.”:;