Monday, May 24, 2010

Asparagus and Potato Soup

Early spring is asparagus season. It is ever present at the farmers markets which have recently opened.

This is a fairly easy and tasty soup. Topped with fried garlic and fresh basil gives it a great finish and boost of flavor.

Asparagus and Potato Soup
1 - 2 shallots or small onions, sliced
1 bunch asparagus, cut into 1/2 inch pieces tips reserved
1/2 lb potatoes
5 - 10 leaves fresh basil (set aside a few leaves for garnish)
4 cups stock or water
4 or 5 cloves garlic, sliced
salt and pepper

In a large pot, saute the onion in oil with salt for about 5 minutes over medium until soft.

Cut the asparagus into 1/2 pieces and reserve the tips.

Add the potatoes to onions and cook for a few minutes.

Then add the asparagus pieces, stack and basil. Add about half the garlic.

Cook until everything is soft, about 20 minutes. Puree in a blender or processor until smooth. Then season with salt and pepper to taste.

To prepare the tips, boil water with salt and cook the tips for a few minutes until just slightly cooked.

To prepare the garlic, warm a small amount of EVOO and add the remaining garlic. Cook until slightly crispy.

To serve, top the soup with a few tips, little of the garlic and a touch of the oil and a little of the reserved basil.

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