Asparagus Soup
Description
I first tasted fresh asparagus soup at our favorite restaurant in Calistoga up in the Napa Valley on one of our trips when we were first married. It was the height of asparagus season and the soup was fresh and delicious, creamy and satisfying. I asked how it was made the chef gave me this recipe: asparagus, water, salt and white pepper. That was it. It was soooooo delicious and I tried making it when I got home, but I just couldn't duplicate it. I suppose if you can get asparagus straight from the garden, still warm from the springtime sunshine at the height of the season, that it's a great recipe. Or maybe the chef left an ingredient out...hmmm. I'll never know.
However, for those of us who have to settle for asparagus that are a day or two old before we get to using them, this recipe is a great one!
Ingredients
Instructions
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Using a vegetable peeler, peel the tough skin off lower 2/3 of the asparagus spears, revealing the tender under-flesh of the spear. This is a neat trick that will allow you to use most of the asparagus.
Trim about 1/2" off the bottom of the spears. Although the bottom of the spears may still be a bit fibrous, they will be fine for pureeing for the soup. You can save those ends you cut off for stock if you want--up to you.
Cut the remainder of the spears into rough chunks.
In a large, heavy saucepan, combine the chicken stock, asparagus, lemon juice (or try a tablespoon of preserved lemon paste, here instead!) and pepper and bring to a boil.
Turn heat down, cover and simmer for about 5-6 minutes, or until the asparagus are softened, but still a vibrant green.
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Pour the whole mixture into a Vitamix or blender and puree on high until the mixture is smooth and super-creamy.
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The next step is optional--the soup is delicious without it, but I like to give the it a little extra body and creaminess, so I make a little roux to thicken the soup.
Melt ~2 tablespoons of butter in the bottom of the saucepan you just used to boil the asparagus/chicken stock mixture. Add about a tablespoon of flour and combine--let the mixture cook for a few seconds.
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Whisk in a little of the puréed asparagus/chicken stock mixture until it is fully incorporated into the roux. Add the rest of the asparagus/chicken stock mixture slowly, whisking as you go to avoid lumps.
Heat mixture until just boiling and serve piping hot with a few raw asparagus slices and a drizzle of cream if desired.
I would serve this with some crusty French bread and a crisp Albarino wine.
This soup is equally at home being a first course and a main course. If you serve it as a main, add a salad or serve some of Keri's Killer Bread fresh from the oven.
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Add the rest of the asparagus/chicken stock mixture slowly, whisking as you go to avoid lumps.
Heat mixture until just boiling and serve piping hot with a few raw asparagus slices and a drizzle of cream if desired.
I would serve this with some crusty French bread and a crisp Albarino wine.
This soup is equally at home being a first course and a main course. If you serve it as a main, add a salad or serve some of Keri's Killer Bread fresh from the oven.
