Sunday, February 24, 2013


Photos: Tec Pataja

Here's a hearty recipe for Asparagus Soup elegant enough to serve as a tray pased appetizer as we did on this wedding in Ojai featured here on Style Me Pretty as well as the latest issue of Pacific Weddings, but you can serve it as an entree for lunch or a starter for dinner.  

Makes 2 qts (4-6 entree servings)

2 lbs asparagus, bottoms trimmed + washed, then cut in half
1/2 c extra virgin olive oil
1 white onion, sliced
1 Idaho potato, peeled + diced to 1/4 " cubes
8 cloves fresh garlic, peeled + sliced
1 cup basil leaves, sliced thin
32 oz stock (vegeatble, mushroom, or chicken- or just water)
1 cup white wine
1/2 cup creme fraiche or sour cream
salt and pepper

Toss asparagus in half of the olive oil, salt and pepper. Broil in preheated oven (500 F) on a cookie sheet covered in aluminum foil. Roast until slightly charred. About 4-6 minutes.

Meanwhile in a large pot warm olive oil on medium heat and add onions, potatoes, garlic, basil and season with salt and pepper. Toss to keep from burning. You are looking for a caramel color and for the onions to be translucent. At this point, add white wine to deglaze.

Reduce liquid by half.

Add asparagus to pot and scrape bottom to prevent sticking.

Add stock and simmer for 3 minutes to warm through. Add creme fraich or sour cream and blend in a food processor or blender until smooth.

Garnish with balsamic vinegar reduction, olive oil, pesto or toasted nuts or asparagus tips.

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