6.24.2012

Asparagus Soup

Asparagus Soup

Let's have a little soup from the last asparagus of this season.

Asparagus Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 pound asparagus, ends snapped off and set aside, stalks cut into 1-inch pieces
2 bunches scallions, greens set aside, whites cut into 1/2-inch pieces
1 bunch flat-leaf parsley, chopped, parsley sprigs set aside
1 bay leaf
salt and pepper
2 Tbsp butter
1 small potato, peeled and diced
lemon juice

Method:

Put the asparagus ends, scallion greens, parsley sprigs and bay leaf in a pot. Add 5 cups of water and 1/2 tsp salt. Bring to the boil and simmer for 30 minutes. remove from the heat and set aside. In a soup pot, melt the butter and add the asparagus, scallion whites, 1 tsp salt and potato. Cook on medium heat for several minutes until the butter starts to brown. Pour the stock through a strainer into the soup pot, bring to the boil and simmer for about 8 minutes. Carefully purée with an immersion blender, add lemon juice, salt and pepper to taste. Sprinkle with parsley and serve.

1 comment:

Jeanne said...

I hope we're not done with asparagus yet! Just got some at the farmers market over the weekend. If we hadn't already eaten it I would make some soup!