This weather is less than soup-erb…

Hello internet friends! Despite it supposedly being spring, and there should be warm weather, we’ve had a cold snap these past few days/week. And what better fix for cold than a lovely, delicious, silky smooth soup? A spring-time appropriate Asparagus soup at that.s1
I had a bunch of asparagus in the fridge that I need to do something with before it got wasted. And, lo and behold, this recipe floated across my computer screen one day. Talk about Providence.
I grabbed some mushrooms and…oh man, the rest is history. Delicious, delicious history. The soup is creamy and luscious. Smooth and creamy. It is one of those decadent soups that you just savor. It had just enough lemon to give it a nice tartness. I don’t think I had enough mushrooms and asparagus for the entire soup, because I went overboard with filling the bowls. So, I’ve adjusted accordingly…meaning I’ve upped the veg quotient, in typical fashion.  I also added garlic to the broth base. And I suggest adding cheese to the final product…delicious.
The original recipe comes from Food and Wine.
Lemony Roasted Asparagus Soup
Ingredients

2-3 pounds jumbo asparagus
1 onion, coarsely chopped
2-3 cloves garlic, crushed
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 large egg yolks
1/4 cup fresh lemon juice
Kosher salt
5 tablespoons extra-virgin olive oil
Freshly ground pepper
2 pounds shiitake mushrooms, sliced into small pieces
Parmesan cheese, for topping afterward, optional…but encouraged
s14

Method
  1. Peel and trim the asparagus. Slice the stalks diagonally 1/4 inch thick; reserve the stems and peelings.
  2. In a saucepan, combine the asparagus trimmings, onion, wine and 6 cups of water.s13 Bring to a boil, then simmer, covered, over moderately low heat until the asparagus trimmings are soft, about 
1 hour.
  3. Transfer the contents of the pan to a blender and puree until as smooth as possible.s12 Strain the broth through 
a fine sieve, pressing on the 
solids.s11 Wipe out the pan.s10
  4. Preheat the oven to 450°. Melt the butter in the saucepan over moderate heat. Whisk in the flour until golden brown and nutty smelling, about 3 minutes.
  5. Whisk in the asparagus broth until smooth and bring to a gentle simmer.
  6. In a medium bowl, whisk the egg yolks with the lemon juice. s9 s8Gradually whisk 
in 1/4 cup of the hot broth, then whisk in half of the remaining broth. Return this mixture to the broth in the saucepan and simmer, whisking frequently, until hot. Season with salt.s6
  7. On a rimmed baking sheet, toss the sliced asparagus with 
2 tablespoons of the oil and 
season with salt and pepper.s7 Roast for about 8 minutes, 
stirring, until the asparagus is golden but still slightly firm.s4
  8. In a nonstick skillet, heat the remaining 3 tablespoons of oil. s5Add the mushrooms and cook over moderately high heat until golden and crisp, 8 minutes.
  9. Transfer the roasted asparagus to shallow bowls. s3Ladle 
the soup over the asparagus. s2Top with the mushrooms. s1
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