- Prep time
- 15-20 minutes
- Cook time
- 30 minutes
- Serves 4-6
Hate to throw away the asparagus ends after you've trimmed them? Turn them into soup! Asparagus ends can be a little fibrous though, so make sure you give them a good long turn in the blender.
- 2 tablespoons extra-virgin olive oil
- 1¼ lbs. asparagus
- ½ lb. Yukon gold potatoes
- 4 shallots, diced
- 1 teaspoon garlic, minced
- 2 quarts water
- 1 cup heavy cream
- 1 lemon, zested and juiced
- Pinch of kosher or sea salt
Preheat a large saucepan to medium-low. Add your oil and slowly brown the minced garlic. When the edges of the garlic just start to brown, add your shallots and a pinch of salt; when the shallots turn translucent, add the water, asparagus and potatoes. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes or until the vegetables are very tender.
Strain the mixture and place the vegetables into a blender; with the blender on, slowly add the cream to purée the mixture. Turn the heat off and whisk the mixture back into the liquid. Add the lemon juice and season to taste.
This soup can be served warm, or it is great chilled or at room temperature.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. mincemince: to chop into very small pieces. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).