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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus Soup Recipe

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This recipe for Asparagus Soup is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs asparagus, rough bottoms removed and chopped into 2" pieces
2 large leeks, cleaned and chopped
2 1/2 c chicken stock
1/2 heavy cream
2 T chopped thyme
2 T butter
Directions:
Directions:
Bring a large saucepan filled with salted water to a boil. Fill a large bowl with ice water.
Drop the asparagus, in batches, into the water and cook for 1 minute. Remove with slotted spoon and drop into ice water. Drain and pat dry.
Heat a large skillet over medium-low heat and gently melt the butter. Add the leeks and raise heat to medium. Stir occasionally until the leeks are soft and translucent but do not brown.
Add the chicken stock, asparagus and thyme and simmer until asparagus is tender. Remove from heat. Puree in a food processor or blender until smooth. Strain into a clean saucepan and heat on low. Slowly add the cream, stirring constantly. Do not boil. Taste for seasoning.
Personal Notes:
Personal Notes:
Parboiling the asparagus and putting it into cold water keeps the vegetable bright green.

 

 

 

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