Asparagus Soup
Ingredients
2 asparagus
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups chicken broth
Salt , as per taste Freshly ground black pepper 2 tablespoons
freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmesan cheese powder
Mix dry herbs,
Ingredients
2 asparagus
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups chicken broth
Salt , as per taste Freshly ground black pepper 2 tablespoons
freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmesan cheese powder
Mix dry herbs,
Method
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces. Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender - crisp. Drain and refresh under cold water or in an ice bath. Set aside. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated parmesan cheese powder and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).Ladle the soup into bowls, then top each bowl with asparagus tips, dry mix herbs, more grated and freshly ground black pepper if desired.
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces. Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender. Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender - crisp. Drain and refresh under cold water or in an ice bath. Set aside. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated parmesan cheese powder and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).Ladle the soup into bowls, then top each bowl with asparagus tips, dry mix herbs, more grated and freshly ground black pepper if desired.
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