To-die-for Asparagus Soup on a chilly, rainy day! Yummy!
Emeril’s recipe, roughly:
Cut tips off a couple bunches of asparagus and set aside. Boil woody ends of asparagus in 8 cups of chicken stock (or veggie stock for you veggie-type people) for 20 minutes.
While it’s boiling, in a large saucepan cook 1 cup diced shallots, 1 cup diced leeks (white part only), and the rest of asparagus (cut up) in 1/2 stick of butter until softened. (Don’t worry about the size of the dicing, you’re gonna blend it later.) Add 1 tablespoon of garlic, 1 tsp salt, and 1/2 tsp pepper.
Remove woody ends from stock with slotted spoon and discard, then add shallot/leek/asparagus mixture to stock. Simmer 20 minutes.
To serve: Remove shallot/leek/asparagus with slotted spoon and blend in blender and then add back to stock, add 1/2 c heavy cream and asparagus tips, warm and serve. Top with Parmesan. (I was tempted to put some diced ham in this. Might be yummier, but I’d probably omit the salt.)
Your making me hungry. I love creamed soups best.
This came out more soupy than creamy, but it was delish!
Wonderful – our asparagus is supposed to be plentiful this year (third year after planting) so this sounds like a wonderful recipe to use all parts of the stalk and tips. I’ll let you know how it goes!
We just finished it…three days later. And it was YUMMY AWESOMENESS!