Peel and dice the parsnip into small dice. Mince the shallot. Add extra virgin olive oil to a stock pot over medium high heat.
Sweat the vegetables until softened and add grated ginger and orange zest.
Add small diced celery and cook until softened.
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.
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.
Puree the cooked vegetables in a blender, adding the liquid in small batches to control the consistency of the soup.
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.
Serve the soup with a drizzle of good quality extra virgin olive oil and chopped fresh mint.
Ingredients
Directions
Peel and dice the parsnip into small dice. Mince the shallot. Add extra virgin olive oil to a stock pot over medium high heat.
Sweat the vegetables until softened and add grated ginger and orange zest.
Add small diced celery and cook until softened.
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.
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.
Puree the cooked vegetables in a blender, adding the liquid in small batches to control the consistency of the soup.
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.
Serve the soup with a drizzle of good quality extra virgin olive oil and chopped fresh mint.