Friday, May 18, 2012

Asparagus Soup with Orange Crème Fraîche

Asparagus season!
This yummy recipe serves a lot of people, even as a main course. So be sure to cut it in half if necessary.

We made the whole recipe, liked it so much we ate it for several meals in a row ... and then, okay, we'd had enough asparagus. But we couldn't resist the draw of the Homemade Chicken Stock base. The body computer seems to know when there's powerful nutrition involved, and it alerts the tastebuds! Mmmm ...

Asparagus Soup
(Serves 8)

3 lbs. fresh organic asparagus
5 cups Homemade Chicken Stock
1 tablespoon ghee
1 med. yellow onion, sliced
Sea salt
White pepper
1 cup peeled, sliced potatoes
1/4 cup fresh orange juice


    1/2 cup crème fraîche
    2 tablespoons orange juice
    1/4 teaspoon minced orange zest
    1/2 cup asparagus tips (2-inch pieces)

Break woody ends off asparagus. Wash in water soapy with special veggie wash; rinse well. Cut 2-inch asparagus tips, about 1/2 cup’s worth, and set aside for garnish. Cut remaining asparagus into 2-inch lengths. Heat ghee in large, deep soup pot. Add onions, 1/2 teaspoon salt, and a pinch of white pepper. Saute 5 minutes over medium heat or until onions are soft. Add potatoes and 1 cup of stock, cover, and cook 10 minutes or until potatoes are soft. While they cook, steam or boil the asparagus tips set aside for the garnish, about a minute and a half, and set aside again. Add remaining asparagus, 1/2 teaspooon salt, and remaining stock to the soup pot. Cook uncovered over medium heat for 15 minutes.

While it cooks, make the Orange Crème Fraîche:

Combine crème fraîche, 2 tablespoons orange juice, and orange zest. Stir and set aside.

When the asparagus is cooked, turn off heat. Add 1/4 cup orange juice, then puree with a hand-held blender. Serve with a swirl or dollop of Orange Crème Fraîche and decorate with reserved asparagus spears. Goes well with sauteed, seasoned chicken tenders and a small fresh salad.

* * * *

No comments:

Post a Comment