Happy Birthday, Emma! This soup makes me think of you.
2 medium onions or 1 softball sized spanish onion
2 small ribs celery
1 large or 2 small carrots
4-5 cloves peeled, whole garlic
1 pound fresh asparagus, tips reserved.
1/2 cup white wine
4 cups of vegetable broth (or chicken, if you want)
2 tbls lemon juice
1/2 cup greek yogurt (could substitute sour cream or cream)
1 tsp salt (estimate)
1/2 tsp white pepper
Sweat the onions, celery and carrot in about 1.5 tbl of butter, olive oil or canola (plus half the salt and all the pepper). When the onions begin to color, deglaze the pan with white wine. Add the garlic and chopped raw asparagus, reserving the very tips. Cover the vegetables with the broth, cover the pan, and let it simmer for about 1/2 hour, or until your vegetables are very tender. Blend with a stick blender or process in batches in the blender, until the soup is a smooth puree. Add the lemon and yogurt. Check for seasoning. Add the tips back, cover and let simmer for another 5 minutes.
Serve with crusty bread or something to sop up the loveliness.
2 medium onions or 1 softball sized spanish onion
2 small ribs celery
1 large or 2 small carrots
4-5 cloves peeled, whole garlic
1 pound fresh asparagus, tips reserved.
1/2 cup white wine
4 cups of vegetable broth (or chicken, if you want)
2 tbls lemon juice
1/2 cup greek yogurt (could substitute sour cream or cream)
1 tsp salt (estimate)
1/2 tsp white pepper
Sweat the onions, celery and carrot in about 1.5 tbl of butter, olive oil or canola (plus half the salt and all the pepper). When the onions begin to color, deglaze the pan with white wine. Add the garlic and chopped raw asparagus, reserving the very tips. Cover the vegetables with the broth, cover the pan, and let it simmer for about 1/2 hour, or until your vegetables are very tender. Blend with a stick blender or process in batches in the blender, until the soup is a smooth puree. Add the lemon and yogurt. Check for seasoning. Add the tips back, cover and let simmer for another 5 minutes.
Serve with crusty bread or something to sop up the loveliness.
No comments:
Post a Comment