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Asparagus Soup

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Asparagus Soup

This first course makes a splash on our Spring 213 menu!

Ingredients:

  • 5 bunch asparagus (stems cut and peeled, then reserved for stock)

  • 5 shallots

  • 3 ribs of celery

  • 2 yellow onions, diced

  • 2 white potato, 60 count

  • 2 cloves of garlic

  • 2 fresh bay leaves

  • 5 sprigs fresh thyme

  • 2 sprigs tarragon

  • 4 parsley stems

  • 5 white peppercorns

  • 3 q water

  • 1 c white wine

  • 1 c fresh spinach

Instructions:

  1. Make an asparagus stock from the trimmings of the asparagus stalks, onion scrap, and celery peelings.

  2. Add half of the thyme and other aromatics. Cook for 15 minutes.

  3. Meanwhile, sweat out all the vegetables.

  4. Add white wine, potatoes and rest of aromatics.

  5. Add strained asparagus stock.

  6. Cook about 20 minutes until potatoes are soft.

  7. Purée all with the spinach to enhance the color and pass through chinois. Put in an ice bath.

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