Asparagus Soup

Prep Time: 30 min(s)
Cook Time: 45 min(s)
Serves: 8
Difficulty: Advanced
Ethnicity: American
Tools:
1-gal. stockpot
cutting board
immersion blender (stick/wand)
kitchen twine
ladle
large chef's knife
measuring cups
measuring spoons
Microplane
peeler
spider/large slotted spoon
wooden spoon

Toss your Parmesan rinds in this soup for extra flavor.
Ingredients:
1/4 cup(s) olive oil
1 medium onion - peeled and diced (Learn How)
3 garlic cloves - peeled and smashed
3 pound asparagus - ends discarded, tips reserved, centers halved
1 potato - peeled and medium diced
6 cup(s) - chicken stock (white) - or vegetable
1 - bouquet garni - (bayleaf, thyme and tarragon)
1 teaspoon(s) lemon zest
1/2 tablespoon(s) red chile flakes
1 small spinach - baby leaves
2 tablespoon(s) butter (unsalted)
1 pinch salt and pepper - to taste

Steps:

-Heat a heavy bottom 1-gallon stockpot to medium-high and add the oil.

-Saute the onion and garlic until translucent.

-Add the halved asparagus stalks and the potato. Then add the stock, garni and lemon zest.

-Simmer the soup for 30 minutes over low heat.

-While the soup is simmering, blanch the asparagus tips in the soup or a separate pot of water. Reserve the tips for a garnish.

-When the potatoes are soft, puree the soup with an immersion blender or in small batches in a blender.

-Add the red chile flakes and spinach while you are pureeing the soup.

-Add the butter, season to taste and remove from the heat. Serve immediately. Additional heating will turn the soup brown.

Garnish with creme fraiche, seared mushrooms, salsa or crab.

Please log in to post your comment. If you don't have an account register here.