Asparagus Soup
From jena 17 years agoIngredients
- 1 1/2 c filtered water shopping list
- 2 c chopped asparagus shopping list
- 1/2 avocado, peeled and chopped shopping list
- 1/4 c chopped celery shopping list
- 2 tbls extra virgin olive oil shopping list
- 2 tbls nama shoyu shopping list
- 2 tsps freshly squeezed lemon juice shopping list
- 2 tsps minced onion shopping list
- 1 tsp minced garlic shopping list
- leaves from 1 thyme sprig shopping list
- 1 1/2 tsp fresh tarragon leaves shopping list
- pinch of freshly ground cayenne pepper shopping list
- Celtic sea salt and freshly ground black pepper shopping list
- Garnish for asparagus soup: shopping list
- 8 asparagus tips, each sliced lengthwise into thirds shopping list
- 1 stalk white asparagus, thinkly sliced on the diagonal shopping list
- 4 tbls shaved fennel shopping list
- 4 tsps herb Oil: shopping list
- 1/4 c firmly packed chopped fresh chives shopping list
- 1/4 c firmly packed fresh flat-leaf parsley leaves shopping list
- 1/4 c firmly packed watercress leaves shopping list
- 1/2 c grapeseed oil shopping list
- 1/4 c extra virgin olive oil shopping list
How to make it
- Herb Oil:
- To make an oil with the brightest green result, in a small saute pan, saute the chives, parsley, and watercress over medium heat in 1 tbls of the grapeseed oil fro 2 minutes, or unitl wilted.
- Immediately shock in ice water (this sets the color) and drain, squeezing to extract any excess water, then chop coarsely.
- Or omit this step and simply chop the raw greens coarsely.
- In a blender, combine the chopped green, the remaining 7 tbls grapeseed oil or the 1/2 cup oil if you have not sauteed the herbs, and the olive oil and process for 3 to 4 minutes, or until the mixture is bright green.
- Pour into a container with a tight-fitting lid, cover and refrigerate for 1 day.
- The next day, strain the oil through a fine-mesh sieve and discard the solids.
- Return to the container and refrigerate for 1 day, then decant and use immediately or refrigerate for up to 2 weeks.
- To make the Asparagus Soup:
- In a high-speed blender, combine the water, asparagus, avocado, celery, olive oil, shoyu, lemon juice, onion, garlic, thyme, tarragon, and cayenne and puree until smooth.
- Pass through a fine-mesh sieve and season to taste with salt and pepper.
- To make the garnish for the Asparagus Soup:
- Ready the asparagus tips, white asparagus, fennel, and Herb Oil and reserve until serving.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- snowcat17 Milwaukee, WI
- albys1 Broomall, Pennsylvania
- zanna MOUNT CLEMENS, MI
- jena MN
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The Rating
Reviewed by 2 people-
VERY GOOD!! HIGH FIVE FORKS, bk'd & Sv'd for those cold winter's night:)
snowcat17 in Milwaukee loved it -
Love the herb oil with this soup. Very nice recipe indeed. The Chef at Savant, Clearwater Florida was just featured in Southern Living for an asparagus soup with chive oil. This seems like a similar type of soup to what he made and I know it will ...more
notyourmomma in South St. Petersburg loved it
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