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.

Reviews & Comments 2

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    " It was excellent "
    snowcat17 ate it and said...
    VERY GOOD!! HIGH FIVE FORKS, bk'd & Sv'd for those cold winter's night:)
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    " It was excellent "
    notyourmomma ate it and said...
    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 be fabulous.
    Was this review helpful? Yes Flag

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