0
0
00Ingredients
-
1 pound fresh asparagus, cut in pieces, reserving the tips
-
1 large potato, peeled and chopped in small pieces
-
1/4 cup chopped onions
-
4 shallots, chopped
-
2 cloves garlic, chopped
-
1 tablespoon chopped fresh rosemary
-
1/4 teaspoon fresh thyme
-
1/4 teaspoon ground white pepper
-
1 quart chicken broth
-
Salt to taste
-
1/4 cup cream or half and half, optional
-
2 tablespoons serrano juice
-
Garnish: Rosemary leaves
Instructions
Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan. Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft.
Remove the pot from the heat and put the contents in a blender or food processor and puree until smooth. Strain the mixture, through a sieve, back into the pot. Season with salt and add the asparagus tips.
Simmer the soup for 5 to 6 minutes or until the tips are just done.
Remove the soup from the heat and stir in the cream and serrano juice.
Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.
| Servings |
| 4 |
|
|
|
I always make this soup in the spring when the fresh asparagus is plentiful. It does freeze well but the asparagus doesn’t, so I omit any garnish pieces of the vegetable when putting this soup up. Although a creamy soup, the texture is achieved by adding potato rather than cream (although I will sometimes add a dash before serving). I would normally add heat by throwing in some chiltepins when cooking, but the serrano juice worked well when added just before serving.
Ingredients
InstructionsCombine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan. Bring the soup to a boil, reduce the heat and simmer for 20 to 30 minutes or until the vegetables are very soft. Remove the pot from the heat and put the contents in a blender or food processor and puree until smooth. Strain the mixture, through a sieve, back into the pot. Season with salt and add the asparagus tips. Simmer the soup for 5 to 6 minutes or until the tips are just done. Remove the soup from the heat and stir in the cream and serrano juice. Ladle the soup into a tureen or individual soup bowls, garnish with a few rosemary leaves and serve.
|