CREAM OF ASPARAGUS SOUP

INGREDIENTS

(serves 4)

Asparagus, organic 1lb 

Butter or ghee, organic 1 TBSP

Extra Virgin Olive Oil 2 TBSP

2 small shallots

2 vegetable bouillon cubes, organic 

(or 750ml homemade vegetable broth, strained) 

Fresh dill, chopped 1 TBSP

Heavy cream, organic 1/2 cup 

Salt & white pepper

METHOD 

Peel and finely chop shallot. Wash and pat dry asparagus, lay on a wooden board, chop off and discard fibrous bottom ends (typically about 1 inch). Cut off about 8 tips and reserve for garnish. Chop remaining stalks into small pieces. 

Prepare broth by simmering 2 bouillon cubes in 750ml of water. 

Place butter and EVOO at the bottom of a stockpot on low heat just untill butter has melted (do not allow butter to brown) then promptly add chopped shallot and stir with a wooden spoon. Sweat shallot for approx 1 min, then add 1/2 cup warm water and gently cook until translucent and soft (keep heat low so it doesn’t brown). 

Add chopped asparagus and gently sauté, stirring for approx 2/3 min. Add about 1/2 liter of the vegetable broth, or enough to cover the chopped asparagus by 1/2 inch. Reserve remaining broth and add gradually only if necessary. The goal is to have enough liquid to cover the asparagus throughout cooking, but not too much or you will end up with a less creamy soup. 

Cook on low/med heat for about 10 min, or until asparagus pieces feel soft but still firm (use a fork to test). Add fresh dill. 

Meanwhile, quickly blanche reserved asparagus tips in salted boiling water (salt helps to preserve color), remove with a strainer and set aside. 

Remove soup from heat and purée with an immersion blender. Stir heavy cream into it and return to the stove. Continue cooking on very low heat for 5/6 min, or enough time to thicken a bit. Add white pepper to taste and adjust for salt only if necessary. 

Divide into 4 bowls. Serve the velouté garnished with the blanched asparagus tips and a teaspoon of seasoned panko crumbs.