Spring Asparagus Soup

Spring Asparagus Soup

Lemony Asparagus Soup

Lemony Asparagus Soup

This is a refreshing soup that can be served hot or chilled and be delightful either way. Use whichever fresh herbs you can get out hands on for topping. We had a garden full of oregano, thyme and chives, but dill, tarragon, or basil would work just as well. Use what's available to you. If you wanted a really impressive presentation, locate some white asparagus (It is very similar in flavor to regular asparagus, but is kept away from sunlight thus the photosynthesis doesn't develop the same). We adapted this from a recipe in Food & Wine.
Lemony Asparagus Soup

Lemony Asparagus Soup

Lemony Asparagus Soup
Serves 4
Refreshing, light springtime soup that can be served warm or chilled.
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
Ingredients
  1. 2 lbs Asparagus
  2. 1 onion coarsely chopped
  3. 1 clove garlic, minced
  4. ½ cup dry white wine
  5. 2 Tbsp butter
  6. 2 Tbsp all purpose flour
  7. 4 large egg yolks
  8. ¼ cup lemon juice
  9. Zest of one lemon
  10. Salt & pepper to taste
  11. 4 Tbsp olive oil
  12. 1 lb in-season mushrooms
  13. chopped herbs
Instructions
  1. Trim asparagus and, if needed peel. Chop into ½" pieces. In sauce pan, bring 6 cups of water to a boil. Add asparagus, garlic and onion. Reduce heat to low and simmer until onions and asparagus are tender. Remove asparagus tops to add back into soup later. Using a hand blender (or regular blender if you don't have a hand blender), puree asparagus and onions until smooth. Pass puree through sieve to remove any remaining large pieces. Add asparagus tops back into soup. Return soup to sauce pan and place over medium heat.
  2. In a medium sauce pan, melt butter until foaming. Add flour and cook until it starts to turn brown (about 3 minutes). Gradually stir this mixture into the soup. In medium bowl, whisk eggs and add lemon juice and zest. Gradually add about ¼ cup of hot soup mixture into eggs while whisking. This tempers the eggs. Repeat with another ¼ cup of soup. Then add eggs into remaining soup while whisking. Season with salt.
  3. If you choose to serve chilled, place in refrigerator for 3 hours at this point.
  4. Mushrooms: Heat olive oil in medium sauce pan over medium-high heat. Add mushrooms and cook until they start becoming crispy.
  5. Ladle soup into bowls and top with mushrooms and fresh herbs. Pancetta or bacon would also make an excellent topping.
Adapted from Food & Wine May 2015
KnoxFoodie https://gatherwithme.com/
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