Creamy Asparagus Soup
(Adapted from Anne Burrell)
Extra-virgin olive oil
1 onion, diced
3 ribs celery, diced
3 cloves garlic, smashed and finely chopped
Kosher salt and freshly ground pepper
1/8 tsp red pepper flakes (optional)
3 bunches asparagus, woody ends (stems) trimmed (cut an inch or two off the bottom)
5 small red potatoes, peeled and diced (could sub for two Yukon gold potatoes instead)
2 quarts chicken or vegetable stock
3 sprigs fresh thyme
2 bay leaves
1 large sprig parsely
Kitchen twine
1/4 c heavy cream (optional)
1 (4-ounce) log goat cheese, crumbled (optional)
Using kitchen twine, tie the parsley and thyme sprigs together (just makes it easier to fish them out later).
Remove the tips from one bunch of the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes.
Add the potatoes, red pepper flakes and herbs and toss to coat, cooking an additional 2 minutes.
Add the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve for garnish later.
Remove the bay leaves, thyme and parsley from the soup. In a blender or with an immersion blender, puree the asparagus stock mixture. (Note, if using a blender hold a kitchen towel firmly over the top of the blender top to hold it down before you turn it on to puree.) Strain through a mesh strainer, if desired (I don’t). Taste and adjust the seasonings, if needed. Chill.
Optional garnish with the reserved asparagus tips and crumbled goat cheese. You could also use a dollop of crème fraiche, sour cream and chives or if you are feeling super fancy, some lump crabmeat.
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