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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is an ideal soup for a late spring meal when fresh asparagus are at their best. When did I first learn this recipe? Probably back in the early 70’s at the Whitewell Hotel, it was a very popular soup for June weddings, and you have got to remember that it was very difficult back then to obtain fresh asparagus in sufficient quantities so a lot of hotels/restaurants used either tinned asparagus or asparagus soup mixes. Ingredients:
1 1/2 pounds asparagus, washed and the tough ends removed |
1/4 cup unsalted butter |
1 cup chopped leeks, carefully wash and chop (white only) |
1/2 cup onions, chopped |
1/2 cup celery, chopped |
1 large potato, i use a baking potato, about 1/2 lb. peeled and cubed |
3 1/2 cups chicken stock |
1 teaspoon fresh lemon juice |
1/2 cup single cream |
salt and freshly ground white pepper, to taste |
1/4 teaspoon paprika, to garnish |
1/4 cup whipped cream, for garnish |
Directions:
1. Snap off the asparagus tips and set the stalks aside.
2. Melt the butter in a deep pan with a cover.
3. Add the asparagus tips, onion, leeks, celery and potato.
4. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
5. Meanwhile, place the chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.
6. Bring to a boil and simmer, covered tightly, for about 30 minutes.
7. Discard the stalks and set the resulting stock to one side.
8. In a food processor, puree the softened vegetables and add to the asparagus stock.
9. Season with the lemon juice, salt, white pepper and paprika, if desired.
10. Allow to cool and refrigerate.
11. Stir in the single cream and serve, garnished with a dollop of whipped cream, or creme fraiche and a sprinkling of paprika, if desired
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