Spring Asparagus Soup

Spring Asparagus Soup

ShareTweetSave

Ingredients
 1 cup Parsnips, diced small
 2 tbsp Extra Virgin Olive Oil
 1 Shallot, minced
 2 tbsp Ginger, grated
 Zest of 1 Orange
 1 cup Celery, diced small
 1 lb Asparagus, tips and stalks separated
 2 cups Chicken or Vegetable Stock
 Juice of 1 Orange
 2 cups Heavy Cream
 Salt & Pepper to Taste
 Garnish- Extra Virgin Olive Oil and Fresh Mint

Instructions
1

Peel and dice the parsnip into small dice. Mince the shallot. Add extra virgin olive oil to a stock pot over medium high heat.

2

Sweat the vegetables until softened and add grated ginger and orange zest.

3

Add small diced celery and cook until softened.

4

Trim the asparagus- Separate the tender tops from the woody bottoms by bending slowly until the stalk breaks apart. Cut the tips off and reserve. Dice the tender stalks into small pieces.

5

Add chicken stock, heavy cream and orange juice. Bring to a boil and then turn down to a simmer. Cook until all the vegetables are soft.

6

Puree the cooked vegetables in a blender, adding the liquid in small batches to control the consistency of the soup.

7

Pour pureed soup back into stock pot and add the reserved asparagus tips. Cook over medium high heat to soften up the tips. Season with salt and pepper.

8

Serve the soup with a drizzle of good quality extra virgin olive oil and chopped fresh mint.

 

 

Ingredients

Ingredients
 1 cup Parsnips, diced small
 2 tbsp Extra Virgin Olive Oil
 1 Shallot, minced
 2 tbsp Ginger, grated
 Zest of 1 Orange
 1 cup Celery, diced small
 1 lb Asparagus, tips and stalks separated
 2 cups Chicken or Vegetable Stock
 Juice of 1 Orange
 2 cups Heavy Cream
 Salt & Pepper to Taste
 Garnish- Extra Virgin Olive Oil and Fresh Mint

Directions

Instructions
1

Peel and dice the parsnip into small dice. Mince the shallot. Add extra virgin olive oil to a stock pot over medium high heat.

2

Sweat the vegetables until softened and add grated ginger and orange zest.

3

Add small diced celery and cook until softened.

4

Trim the asparagus- Separate the tender tops from the woody bottoms by bending slowly until the stalk breaks apart. Cut the tips off and reserve. Dice the tender stalks into small pieces.

5

Add chicken stock, heavy cream and orange juice. Bring to a boil and then turn down to a simmer. Cook until all the vegetables are soft.

6

Puree the cooked vegetables in a blender, adding the liquid in small batches to control the consistency of the soup.

7

Pour pureed soup back into stock pot and add the reserved asparagus tips. Cook over medium high heat to soften up the tips. Season with salt and pepper.

8

Serve the soup with a drizzle of good quality extra virgin olive oil and chopped fresh mint.

Spring Asparagus Soup
Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: