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Recipe by:
Laura Giannatempo
Courtesy of Sustainable Table ® Description:
The soup should be a nice light green and fairly thick in consistency. If you prefer a lighter consistency, strain it through a fine sieve. You can also serve this thinner, more delicate soup cold, like a vichyssoise. Just let it cool at room temperature and place it in the refrigerator for about one hour. Ingredients:
1 ¼ pound asparagus
1 onion coarsely chopped
2 small celery sticks coarsely chopped
1 small leek sliced in ½ thick slices
3 tablespoons unsalted rBGH free butter
3 ounces all purpose flour
4 cups free range chicken or organic vegetable stock
1 cup heavy cream hormone free and heated
Salt and pepper to taste
The leaves of 3 sprigs of cilantro minced optional Directions:
1 Trim the tougher ends of the asparagus
2 Bring a medium pot of water to a boil When the water is boiling reduce to a simmer and pour the asparagus in Cook for 4 to 5 minutes drain and run immediately under cold water Cut the asparagus in 1 inch long pieces and leave a few of the tips aside for garnish
3 In a medium saucepan melt the butter over medium heat Add the onion celery leek and asparagus Cook at medium low heat for 12 15 minutes until the vegetables are soft and the onion translucent but not brown
4 Add the flour and stir trying to incorporate it into the vegetables Pour in the stock and stir vigorously to avoid forming lumps Simmer the soup for another 20 minutes at medium low heat
5 When the vegetables are nice and soft pureeé the mixture with an immersion blender or in a regular blender until very smooth Return the soup to the pan add the heavy cream and adjust the seasoning with salt and pepper Other Options:
Serve this soup as an appetizer or a main course followed by a fresh organic spring salad. For example, baby greens and arugula from the farmer’s market sprinkled with walnuts and sustainably-raised goat cheese and tossed with your favorite vinaigrette. Or you can follow it with a light fish dish, such as grilled salmon with a remoulade sauce. Tips:
Garnish with cilantro, asparagus tips and a dollop of cremé fraiche, if you wish. Recipe Number 34 added on 2006-10-05
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