Asparagus Soup
It's Spring! Your local farmers' market is likely busting at the seams with the freshest produce of the season and that includes asparagus. We just went had a peek at our local offerings - amazed at the abundance, we grabbed up some incredible asparagus and cauliflower.
Here's a creamless recipe for a rich, velvety soup that is not only packed with flavor, but also vitamins and nutrients. This recipe is also vegetarian and vegan friendly! Just switch out the butter & chicken broth for olive oil & vegetable broth. Truth be told, this is also incredible served cold. Enjoy!
SONG: Get Greasy off the album Crush courtesy of Lettuce
INGREDIENTS:
2-3 TBSP olive oil
1 medium cauliflower
kosher salt
freshly ground black pepper
1 TBSP butter
1 large leek white & light green parts only, diced
1 medium onion, diced
3 cloves garlic, sliced
6 cups vegetable or chicken broth
2 tsp Herbes de Provence
2 lbs of asparagus, cut into inch pieces
Zest from 1 lemon
Juice from ½ lemon
Cut the head of cauliflower into small florets. Toss with 2 TBSP of light olive oil and season with 1 tsp kosher salt and 1 tsp of freshly ground black pepper. Place the cauliflower onto a baking sheet and roast in a 425F oven for 30 minutes.
Dice up the leek, the white & light green parts only, and the onion. You can clean the leek by scrubbing it with water in a large bowl. Let it sit for a minute so the dirt falls to the bottom. Then gently lift the leek out of the bath.
Melt the butter and 1 TBSP of light olive in a large pot over medium high heat. Add in the leek, onion, and a pinch of salt. Sweat the veggies until translucent, about 7 minutes. Add in the sliced garlic and cook for 1 minute stirring often.
Add in the vegetable or chicken stock, 1 tsp of salt, 1 tsp of freshly ground black pepper, a dash of cayenne pepper, and Herbes de Provence. Bring to the boil. Add in the cauliflower and 2 lbs of asparagus cut into 1 inch pieces with the woody bottoms removed.
Remove some of the asparagus tips after 3 minutes for garnish. Continue to cook for about 7 minutes until the asparagus is tender, able to be smashed against the side of the pot, yet still a vibrant green.
Puree the soup in a blender or with a hand blender. Once pureed, pass the soup through a mesh strainer and return to the pot. Finish by adjusting your seasoning levels with salt and lemon juice. Pour into warm bowls and garnish with lemon zest, asparagus tips, and grated Parmesan. Kick things up with a dusting of cayenne and celery salt!
