Asparagus Soup
Ingredients
1 tbs unsalted butter | ||
4 ozs shallots, minced | ||
2 cloves garlic | ||
2 and 1/2 fresh asparagus, tough ends removed | ||
1/4 lb red potatoes, peeled and cut into 1/2 inch cubes | ||
1/2 cup dry white wine | ||
3 cups chicken broth | ||
2 tsp kosher salt | ||
1 tsp fresh cracked black pepper | ||
several leaves of fresh basil, torn | ||
1/2 cup heavy cream |
- Melt butter in a large sauce pan over medium low heat.
- Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow the garlic and shallots to brown.
- While the shallots are cooking, cut the asparagus into 3/4 inch pieces, reserving the tips for garnish.
- Add the potatoes to the sauce pan and cook for 6 minutes longer until the asparagus are bright in color.
- Add the wine and reduce, then add the chicken stock, reduce heat and cook until the mixture has slightly reduced and the vegetables are soft.
- Add the mixture to a blender and blend until smooth.
- Add the basil, salt and pepper and cream and blend again.
- While soup is cooking bring 2 cups of water to a boil and add the asparagus a cook for several minutes and cook just until tender and bright green.
- Drain and plunge in ice water.
- Serve the soup garnished with asparagus tips.
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