Friday, October 23, 2009
I know that asparagus is in season in late spring but come on, if you live in Pasadena, doesn't it feel like spring? I proposed a cream of garlic soup for a dinner party I had last week but my husband thought that the after affects of smelly garlic seeping out of our pores for the next 48 hours might not be pleasant.
I made this soup and everyone loved it. I've made asparagus soups before but this is the version I've settled on as my favorite. I'm using my immersion hand blender a ton these days - put it on your Christmas list!
Along with the soup, I served crusty french bread and this Artichoke Tapenade from David Lebovitz. I've been daydreaming of this tapenade ever since. I made a half batch and it fit in my mini-chopper thing and was a good amount for the four of us.
Because I'm that kind of person, I had to look up what makes something a tapenade and not just a dip and found that a tapenade has olives as one of the main ingredients. Had there been any left over, my daughter would have loved it. Olives are one of her favorite foods.
Asparagus Soup (serves 4 - from Gourmet 3/01)
2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Cut asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Purée soup in a blender until smooth and return to pan. Stir in heavy cream then season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice.