We had dinner
at a new restaurant a while back. The
soup of the day was cream of asparagus.
I love asparagus – but had never had this type of soup. So, I ordered it. I wasn’t super impressed. It seemed to lacking “something”, but I
couldn’t quite put my finger on it. So,
as I’m prone to do, I began the process of trying to recreate the soup – only better. After several attempts – this is what I’ve
got for you today. Mmm Mmm Good!
Ingredients:
Drizzle of
Olive Oil
1 small white
onion, chopped
5 cloves
garlic, chopped
1 – 2 pinches
red pepper flakes
1 – 1 ½ lbs.
asparagus, ends cut off and then chop spears into chunks
1 quart
chicken broth
2 chicken
bouillon cubes
2 – 3 oz. fresh
spinach
2 Tbls. Butter
2 heaping
Tbls. Flour
1 cup milk
Directions:
Drizzled the olive oil into a soup pot. Sauté the onions, garlic and red pepper
flakes for about seven minutes; until the onions are translucent. Add the chicken broth, bouillon cubes and chopped
asparagus. Bring to simmer and cook
until the asparagus is well cooked; about 25 minutes. Allow to cool.
Place the soup ingredients in a blender and whirl until
completed blended. Add some of the
spinach. I add about a handful at a
time. You want to give a nice green
color to the soup – but not too dark of a green. So, I find adding a little spinach at a time
allow you to control the color of the soup.
To the same pot in which you cooked the asparagus, make a
roux by adding the butter and then flour.
Cook just a minute or two; add the milk and whish until well
blended. Now, add the soup mixture from
the blender. Whisk to completely
combine. Continue cook for just about
five minutes.
Serve with a dollop of sour cream and garnish with
chives. FANTASTIC!
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