Nothing says spring. . .
. . . like fresh. . .
. . . creamy. . .
. . . bright. . .
. . . Spring Asparagus Soup.
Ingredients:
Serves 4-6
- 2.5-3 lbs asparagus (about 3 bunches)
- 1/2 of a large onion chopped
- 2 quarts chicken or vegetable Stock
- 1 cup heavy whipping cream (or milk if you prefer)
- 4 tbsp butter
- 2 tbsp flour
- 1/2 cup shredded parmesan
- 1 lemon
- Cheyenne pepper
- Salt
In an oven preheated to 400 degrees, place spoonfuls of grated Parmesan 1 inch apart on a baking sheet lined with parchment paper or a silicone baking sheet. Flatten them a bit and place in a 400 degree oven until they become golden brown. Set aside.
In a medium sized stock pot over medium/low heat, saute the onions in 2 tbsp of butter. Salt them slightly to help them sweat. Once they become translucent, add your chicken or vegetable stock and bring to a boil.
While the stock is heating, chop the asparagus into 1/2" pieces reserving the top 2.5"-3" (the tips) of one bunch (these will be used for the garnish). Once the stock has come to a boil, add the asparagus and simmer until just tender but still a vibrant green.
In a small pot boil the asparagus tips until they are tender but still bright green and then submerge them in ice water to stop the cooking process. Set aside.
Puree the soup with a regular blender, an immersion blender, or a Cuisinart and pour into a separate bowl. If you prefer your soup to be silky smooth, run it through a fine mesh strainer at this point (optional).
Back in your original pot, melt the remaining 2 tbsp of butter and add the 2 tbsp of flour to make a roux. Cook the flour over low heat for 1-2 minutes whisking continuously until the four just barely begins to change color. Add the cream or milk and continue whisking until it is the consistency of thick pancake batter. Then, slowly whisk in your asparagus soup. It should be smooth and creamy but not too heavy or thick. Add Salt and cayenne pepper to taste (under season with the cayenne just a bit because you will place a bit on at the end).
Serve the soup and garnish with a two asparagus tips, one Parmesan crisp, cayenne pepper and lemon zest (I used a microplane for this).
Enjoy!
~ Sarah
*Last time in Recipes: Spring Petit Fours
