Chilled Asparagus Soup with Goat Cheese (Anne Burrell) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
extra-virgin olive oil |
1 onion, diced |
2 ribs celery, diced |
3 cloves garlic, smashed and finely chopped |
kosher salt |
2 bunches asparagus, stems trimmed |
2 idaho potatoes, peeled and diced |
2 quarts chicken or vegetable stock |
1 (4-ounce) log goat cheese, crumbled |
Directions:
1. Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
2. Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
3. On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
4. In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
5. Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
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