| | | ASPARAGUS SOUP with LEMON ZEST Serves 4 Ingredients 2 tablespoons extra virgin olive oil
1 large onion, diced
1 small leek (white and light-green part only), thoroughly washed and diced
2 celery stalks, diced
1 bunch medium-thick asparagus
4 cups chicken or vegetable broth
Salt and white pepper, to taste
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
1/4 cup crème fraîche or sour cream Directions Heat the olive oil in a pot. Add the onions, leek and celery, and cook over low heat, sweating the vegetables without browning them for 10 minutes. Stir occasionally. Discard the ends, and cut the spears into 1-inch pieces. Add the asparagus to the pot and season with salt and pepper. Sauté 3 minutes more. Add the chicken broth and bring to a simmer. Cook until the asparagus is very tender, about 10 minutes. Working in batches, puree the soup in a blender or food processor, with the lemon juice. Adjust the seasoning with salt and pepper, and then chill the soup thoroughly in the fridge. Serve the soup cold, garnished with a few croutons. |
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