Wednesday, May 27, 2009
Recipes | Asparagus Soup
I invented this last year when Mom and I were making pickled asparagus and found that we had way too much dill. You could make this with veggie or chicken broth in a pinch, but if you really want asparagus soup, make asparagus broth.
- Save all the woody ends of your asparagus. I just keep a bag in the freezer and chuck them in every time I cook asparagus.
- Get a head start by using water you've already blanched asparagus in. Then fill the pot with asparagus ends, with enough water to cover. Cook for about half and hour. Pull the ends out and put a new batch of ends in the same water. Cook for another half hour. This makes the broth more flavourful.
- Either pressure can or freeze your broth. I often add a splash of olive oil and a clove of garlic to each jar.
- This is obviously great for the following soup, but also is awesome for risotto!
Asparagus Soup Ingredients (serves 4)
1 large shallot (or two small), minced
2 cloves garlic, minced
2 tbsp olive oil
1 lb asparagus, ends snapped off and diced
1/4 cup dill
1) In a large saucepan cook the shallot and garlic in the olive oil, until fragrant and soft, but not yet brown.
2) In a separate pot, cover the asparagus with water and cook until tender, about 5 minutes.
3) In a blender or food processor, blend 3/4 of the asparagus with a little bit of the water you cooked it in to help it along.
4) Add the broth, blended asparagus and chopped asparagus to the pot with the shallot mixture. Bring to a boil.
5) Add the dill. Salt and pepper to taste. Simmer for about 5 minutes.
6) Serve garnish with fresh grated Parmesan and a dollop of sour cream in each bowl.
I hope you will enjoy it as much as we do!