Although it may not feel like it, spring is here. While spring means a lot of different things, to me, of course, it means food. When I think about iconic spring foods, the first thing that always comes to mind is asparagus. It's delicious (especially this time of year) and so easy to prepare. You can toss it in oil and throw it on the grill, chop it into chunks and pan fry it with garlic, lemon and butter or one of my favorites, Crème d’ Asperges or Cream of Asparagus Soup (though it sounds better in French).
Crème d’ Asperges
All you need:
2 pounds asparagus, woody ends cut off
1 large onion, chopped
3 tablespoons unsalted butter
5 cups chicken broth or vegetable broth
1 cup heavy cream
Salt and pepper
All you do:
1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.
2. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.
3. Add 5 cups broth or stock and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
5. Purée soup in batches in a blender until smooth and return to pan. Stir in cream and season with salt and pepper.
6. Bring soup to a boil and whisk in remaining tablespoon of butter.
7. Garnish with asparagus tips.
8. Enjoy!
Celebrate spring, eat some asparagus and as always, Praise the Lard!
-Chef Alex
No comments:
Post a Comment