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Asparagus Soup

shared by Chef Dennis Horton - Regional Metro Chef, South Bay/ Orange County/ San Diego

green asparagus soup in a white bowl

Serves 2

Medium Leeks, White Part Only, Chopped
1 TBS Sweet Butter
1 Medium Onion, Chopped
2 Cups Vegetable Stock
3 Bunches Asparagus, Chopped
1 Bouquet Garni (5 garlic cloves, 1 bunch parsely stems, 2 tbs whole black peppercorns, 2 bay leaves, 6 fresh thyme stems in cheesecloth secured with butcher’s twine)
Kosher Salt and Fresh Ground Black Pepper
Fresh Whole Cream
Zest of 1 lemon
Meyer lemon oil

In a large pot heat butter on medium to high heat and add the leeks, onions and cook until soft and translucent, about 4-5 minutes.  Add vegetable stock, bouquet garni and asparagus and bring to a boil.  Reduce heat to simmer and cook until asparagus is tender enough to break with two fingers, approximately 25 minutes.

Puree soup in a high-speed blender and press through a chinois or fine mesh strainer and dispose of the thin asparagus fibers.  Add a little cream to make a smooth consistency and season to taste.  When ready to serve, drizzle about a half a tablespoon of Meyer lemon olive oil over the top of the soup. Follow with grated lemon zest to finish.


shared by Nathan Hirsch - Metro Chef, Arizona

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shared by Chef Barbara Wilder Pearlman - Metro Chef, San Fernando Valley

Savory prosciutto and warm ricotta cheese combine with the subtle bite of fresh radicchio in this simple, springtime pizza.

Serve this simple vegetable side dish with brown rice or quinoa.