Rainy Day Soup

unnamedTo-die-for Asparagus Soup on a chilly, rainy day! Yummy!

Emeril’s recipe, roughly:

Cut tips off a couple bunches of asparagus and set aside. Boil woody ends of asparagus in 8 cups of chicken stock (or veggie stock for you veggie-type people) for 20 minutes.

While it’s boiling, in a large saucepan cook 1 cup diced shallots, 1 cup diced leeks (white part only), and the rest of asparagus (cut up) in 1/2 stick of butter until softened. (Don’t worry about the size of the dicing, you’re gonna blend it later.) Add 1 tablespoon of garlic, 1 tsp salt, and 1/2 tsp pepper.

Remove woody ends from stock with slotted spoon and discard, then add shallot/leek/asparagus mixture to stock. Simmer 20 minutes.

To serve: Remove shallot/leek/asparagus with slotted spoon and blend in blender and then add back to stock, add 1/2 c heavy cream and asparagus tips, warm and serve. Top with Parmesan. (I was tempted to put some diced ham in this. Might be yummier, but I’d probably omit the salt.)

4 responses to “Rainy Day Soup

  1. Wonderful – our asparagus is supposed to be plentiful this year (third year after planting) so this sounds like a wonderful recipe to use all parts of the stalk and tips. I’ll let you know how it goes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s