1: May 21 2018 - Hit it out of the ballpark on the first go. We heard of this soup from Diane at Whalewych Farm so I just looked it up and bam! There is was. I only had about 12 oz of asparagus so I cut the amount of ingredients to match, and it turned out quite nice. I was surprised at how creamy it was, sans cream. The next test will include a swirl of cream as an optional garnish, just to see. Also, how would it be with fresh herbs?
2 lbs asparagus (optional - save tips)
1 large onion, chopped
4 tablespoons olive oil
5 -6 cups chicken broth
Salt and pepper
Heavy Cream
Fresh herbs? tarragon, parsley, basil
- (Optional) Cut the tips off of 12 asparagus (1 1/2") and set aside.
- Trim the tough ends of the asparagus and cut into 1" pieces.
- In the soup pot, cook onion and asparagus in the oil, stirring often, till softened.
- Add broth and simmer for about 15-20 minutes.
- (Optional) While the soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes) and drain.
- Puree the soup until smooth; adjust the seasoning.
- Ladle into bowls with a grind of fresh black pepper on top.
- (Optional) Garnish with asparagus tips.
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