Creamy Asparagus Soup
List of Ingredients
This technique of sweating the vegetables, adding liquid and pureeing the mixture can be used with may vegetables, including broccoli, mushrooms and caulifower, not just asparagus. To prevent a watery sou, make sure the liquid barely covers the vegetables during simmering.
2 pounds medium asparagus
2 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
3 medium leeks, white part only, cleaned, cut crosswise 1/2" thick
2 cups Chicken Broth
1 cup light cream or half-and-half
kosher salt
fresh ground black pepper
2 Tbsp. lemon juice (optional)
Recipe
1
Snap off and discard tough bottoms of asparagus spears. Cut off the tips and reserve. Cut the stalks across into 1 inch pieces.
2
Heat the olive oil and butter in a heavy large saucepan or Dutch oven over medium heat until the butter is sizzling. Stir in the leeks. Reduce the heat to low. Cover the pan
and sweat the leeks, stirring occasionally, until tender, about 10 minutes.
3
Stir in the sliced stalks. Cover and sweat until bright green, about 3 minutes. Stir in the broth, increase the heat to medium and heat to simmering. Cover the pan and
simmer until the stalks are tender, about 15 minutes.
4
Puree the soup, using a food mill fitted with the fine disk, into a bowl. Return to the pan, and the cream and asparagus tips. heat to simmering and season to taste with
salt and pepper. Add the lemon juice if desired.
Makes 6 servings
Christopher Styler, "Primi Piatti"
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