I remember last summer going to a restaurant and having fresh asparagus soup.
I was completely floored by how great it tasted. I was lucky enough to ask the chef how he prepared it. Of course, I tweaked it myself and came up with a wonderful summer soup. There is no cream or butter in it. All you will taste is the freshness of summer asparagus. Enjoy!
→ 1 pound fresh asparagus
→ 6 small white potatoes
→ 1/4 teaspoon black pepper
→ 1/2 teaspoon sea salt
→ 4 sun-dried tomatoes
→ 1 shallot thinly sliced
→ 1 tablespoon finely chopped parsley
→ 2 tablespoons olive oil
→ l/8 teaspoon fresh, grated nutmeg
→ 1. Clean and trim asparagus.
→ 2. Drop asparagus into a frying pan with boiling, salted water – enough water to almost cover the asparagus.
→ 3. Cook about 3 minutes.
→ 4. Take asparagus out and let cool. Chop into 3-inch pieces. Save asparagus water.
→ 5. Boil potatoes or microwave until done.
→ 6. Take off skin and mash together.
→ 7. Blend asparagus and 1 cup of asparagus water at a time.
→ 8. Then add potatoes, shallot, parsley, sun-dried tomatoes, nutmeg, salt and pepper and 1 tablespoon of oil.
→ 9. Blend together and add more water as needed.
→ 10. Drizzle remaining oil on soup. Serves 4.
For more, contact the Saucy Realtor at firstname.lastname@example.org.
Tableware courtesy Casafina.