Asparagus Soup
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
Ingredients:
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and discard. Cut the remaining tender stalks into 1/2-inch pieces.
In a large saucepan, sauté garlic, shallots and leeks in butter for a few minutes. Add broth, herbs and cubed potatoes. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
Pour the soup into a large blender or food processor; puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with grated Parmesan and reserved asparagus tips.
Ingredients:
- 2 pounds fresh asparagus, rinsed
- 6 cups non-chicken Better Than Bullion broth
- 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
- 4 tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 3 cloves minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory, or marjoram leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup finely grated Parmesan
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and discard. Cut the remaining tender stalks into 1/2-inch pieces.
In a large saucepan, sauté garlic, shallots and leeks in butter for a few minutes. Add broth, herbs and cubed potatoes. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
Pour the soup into a large blender or food processor; puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with grated Parmesan and reserved asparagus tips.
