Wednesday, January 9, 2013

#34 Krem Sup Iz Sparzhi (Russian Cream of Asparagus Soup)

This soup is so filling that after I finished a serving, I did not want to touch the rest of the food on the dinner table. It's meatless, it looks great, tastes very delicate and delicious.

(Russian Cream of Asparagus Soup)


2 lbs of asparagus, woody ends removed
3 cups of salted water
2 tablespoons butter
4 tablespoons all purpose flour
3 cups of milk
2 teaspoons of HERB OX Chicken flavored MSG-free seasoning (instead of Vegeta Seasoning)
Salt and pepper to taste
Toasted Croutons

  1. Cut Asparagus into 1-inch  pieces. Place in a medium saucepan with 3 cups of salted water. Bring to boil, reduce heat, cover partially and simmer for 15 minutes or until very tender. Pass the asparagus and stock through a sieve, forcing out as much of the asparagus as possible and leaving the stringy parts behind.
  2. Melt 2 tablespoons of butter in same medium saucepan and add 4 tablespoons flour, mixing to form a roux. Meanwhile, mix 3 cups milk with sieved asparagus stock and Herb Ox seasoning. Pour into saucepan with butter-flour mixture(roux), whisking constantly until incorporated. Bring to a simmer and cook, stirring often for 15 minutes. Adjust seasonings with salt and pepper.
  3. Place the croutons in the center of each serving. Serve immediately.


For our  mini study on the country of origin: drawing is not available for our first "visit" from our little artist, maybe next time :)  We learned that Russia is the largest country in the world with a population of almost 143 million as of 2012, with 160 ethnic groups and 100 languages. Since she attends ballet  classes, we enjoyed watching cultural videos, particularly of it's ballet companies. It was really fun watching and learning with her. So much to learn about amazing Russia.

Recipe adapted from Barbara Rolek,

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