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Saturday, October 9, 2010

Heart-warming Cream of Asparagus Soup

Soup is such a comfort food, isn't it? There's nothing like really tasty hot soup with some good crusty french bread. So, I found this Cream of Asparagus Soup on epicurious.com, but I changed some ingredients in hopes of keeping the flavors and omitting some of the fat. Thus far, I've made it about 3 times and each time it has been a great hit. Hope you like it too....

Cream of Asparagus Soup

2 to 3 lbs. asparagus
2 large shallots
1 to 2 tbsps. unsalted butter
6 cups homemade chicken broth
1/4 cup heavy cream


First, cut off the tips of the asparagus -- reserve these for the garnish.

Now, holding the asparagus from the mid-section, you can bend it until it snaps discarding the bottom part. With the remaining asparagus, cut into about 1 inch pieces.

Cook the shallots in the butter in a heavy pot over moderate low heat stirring until softened. Then add in the asparagus with a pinch of salt & pepper to taste, cook for about 5 minutes, stirring occasionally. Add 6 cups of the chicken broth and simmer, covered, until the asparagus is tender, 15 to 20 minutes.

Puree the soup in batches in a blender until smooth.

Before you transfer the soup to bowls, add about 1 tbsp. olive oil in a medium pan with a small clove of garlic. Add the asparagus tips, some shiitake mushrooms to the pan and a splash of white wine as well until tender. Add salt & pepper to taste.

Once the soup is transferred to the bowls, top off with a crostini with the asparagus & shiitake mushroom mixture on top. Sprinkle with dill and serve.

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