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Cream of Asparagus
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This soup uses the stalk of the asparagus in the puree and floats the
al dente tips on top of the soup. It is a perfect starter for an elegant spring meal.
Serve with Grand Central Ciabatta.
Makes 8 cups of soup
3 tablespoons butter or olive oil
1 medium diced onion
¼ pound diced leek (about 1 cup)
1 pound asparagus
4 cups chicken or vegetable stock (Homemade stock will make the best soup but canned will do)
1 cup cream
½ pound Yukon Gold potatoes
2 teaspoon seasoned rice wine vinegar or balsamic vinegar
Salt and pepper to taste
Sauté leeks and onions in butter or oil until soft and lightly caramelized.
As you are sautéing your onions and leeks, dice your potatoes and prep your asparagus
by snapping off and discarding the fibrous bottom, trimming off the tips, and dicing the stalk
(save uncooked tips). Add diced asparagus stalks and potatoes to the sauté and cover with stock.
Simmer on low to medium heat until potatoes are tender. Add cream and vinegar, puree soup and return to pan.
Season
to taste. Place uncooked tips in soup and simmer for another 10 minutes before serving.
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