This recipe comes from my good friend Sherilee Olson. It is DEE-licious !
2 bunches of Asparagus
5 scallions or 1 shallot (according to Wikipedia, a scallion is a little green onion)
1/3 cup olive oil
4 cups chicken brother
2 cups of baby spinach leaves
1/2 cup of sour cream
Chopped tarragon leaves for garnish (optional)
Place the asparagus and chopped onions in a pan with olive oil, toss to coat.
Grill over direct heat until they are tender. Try not to burn them ! Grilling the asparagus adds a smoky dimension to the soup. The result is a clean taste. If you don't have a charcoal grill, roast the asparagus in the oven.
Transfer to a cutting board an chop into 2 inch lengths. Then place in a saucepan with the chicken broth, spinach and salt and pepper to taste. Bring to a boil, then simmer for 10 minutes.
Take the soup and put in blender, or use an emulsion blender, blend till smooth. Return to pan, and add the cream, check seasoning. Keep hot, but don't bring to a boil after you add the cream so as not to "split" the soup. (I have no idea what "split" the soup means :)
Serve warm. You can add some already cooked, asparagus that you have cut into "coins". A nice toasted bruschetta goes very nice with this soup !
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