Three Onion-Asparagus Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This lovely soup gets its name due to the fact that it contains three members of the onion family: leeks, scallions (green onions) and chives, which are used to garnish the finished product. From Vegetarian Times. Ingredients:
2 tablespoons butter |
4 scallions, trimmed and chopped |
1 leek, white part only, well washed and chopped |
1 lb asparagus, trimmed and chopped |
1/2 lb potato, peeled and cubed |
4 cups vegetable stock |
salt |
1 tablespoon lemon juice |
1/3 cup sour cream (you may use creme fraiche or plain yogurt instead) |
12 chives, chopped |
4 radishes, thinly sliced |
Directions:
1. Melt the butter in a large pot over medium heat.
2. Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
3. Add the asparagus, potatoes and stock and increase the heat to high.
4. When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
5. Remove from the heat and let cool for 5 minutes.
6. Puree the soup in batches in a food processor or blender until very smooth.
7. Return the soup to a clean pot.
8. To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
9. Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.
|
|