Blanching asparagus gives this soup it’s beautiful bright green.
Spring is here which means asparagus is at its peak!
Today I decided to turn my beautiful asparagus into a creamy and healthy soup perfect with a slice of hearty french bread.
To make sure that the asparagus stays bright and green I’m using a technique called, “blanching”. This technique can be used for any vegetable you would like to cook and keep its vibrant color. I especially like blanching my carrots to make them oh, so orange!
There are a few items you need to properly blanche your vegetables; but don’t worry, you already have all of these in the house:
- A large bowl
- A medium pot
- A slotted spoon
- ice water
First start by boiling water in your medium pot. As that is heating up add ice and water to your large bowl. Once the water is at a rolling bowl quickly drop in your asparagus. Once the asparagus is tender, about 2 minutes, quickly use your slotted spoon and transfer to the ice water bath and cool. Remove once asparagus is cool.
Your asparagus should be a beautiful and vibrant green which looks gorgeous in my soup.