Sunday, May 17, 2009

Recipe of the Day: Asparagus Soup

We had more of the asparagus and the last couple days its been rainy here, perfect for soup. This is surprisingly easy.

Asparagus Soup
1 1/2 to 2 lbs asparagus
1 small onion, diced
1 small carrot, diced
2 - 3 celery stalks, diced
2 - 3 cloves garlis
3 cups stock
salt and pepper
fresh herbs such as basil, thyme, oregano
crab meat (optional)

Dice the asparagus, reserving the tips.

Saute the onion, celery and carrot (mirepoix) in a little olive oil and butter. Season with salt and pepper. Cook over medium heat for a few minutes until soft. Add the garlic and the cut asparagus. Saute a minute or two longer.

Add the stock and cook about 15 to 20 minutes until the asparagus is cooked.
To blend it, add a little of the soup to a blender. It is best to place of towel over the top and hold on. When blend hot liquids they have a tendency to explode all over. Once you start, you can add more with out it going all over the place.

To prepare the tips, boil in salted water for about 3 -5 minutes, then drain.

If adding the crab, toss with fresh herbs and season with salt and pepper. Drizzle with a touch of EVOO.

To serve, pour some of the soup in a bowl and top with some of the crab mixture and asparagus tips.

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