Do you like asparagus? Because I do!
Growing up I wanted nothing to do with asparagus. I had heard that it makes your pee stink so therefore I hated it and wouldn't eat it. Once I got older and wiser I realized that asparagus is really yummy! I think of it as kind of having a slight mint flavor. Everybody has their own opinions though. So you might think differently. Well the reason why I'm bringing this vegetable up is because Chase and I tried a recipe the other day and it was to die for. Not literally, but kind of. The soup takes about an hour and a half to make so I was really happy to have Chase's help. However a lot of the time is simmering :) so I'm sure I could do it on my own next time. When Chase and I went to do a taste check, to make sure we didn't need to add anything else we about passed out. Ok ok I exaggerated a little. I tasted it first and immediately told him it was soooo good. Chase then took a bite and I started thinking he thought I was crazy from the expression on his face, but I was wrong! He said "oh my gosh this is the best soup I've ever had". I then started giggling because it really was the best soup and I couldn't believe that we actually made it on our own stove top, from a recipe of course but still you can mess up a recipe.
So instead of reading about my new found fetish with this soup, I have provided it on the blog so you can try it yourself. Here's the recipe, it's from the foodnetwork.com and has five stars, but we would give it 10 stars if we could ;)
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| This is our picture (not the food network's) |
Asparagus Soup
Ingredients
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 4 tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer andrefresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagustips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffeeor tea cups, and serve.
Trust me you need to try this. You wont regret it I promise. If you do regret it, then I'm sorry that your taste buds don't like delicious-ness. Anyway there's my little rave about the best soup Chase and I have ever had. I hope you enjoy! :D
