After many nights of heavy Passover foods, I was craving soup. Plus, I had stopped at one of our local orchards on my drive home from a client meeting and picked up some just-picked asparagus. Asparagus and my Jerusalem artichokes…a happy combo!
The soup looks rich and tastes rich, but is so light and healthy! Perfection!
Creamy Sunchoke and Asparagus Soup
Very slightly adapted from GarlicandZest.com
1 pound fresh asparagus (from T.S. Smith & Sons)
1 large white potato, peeled and cut into 1/2″ dice ~ 1 1/2 cups diced potato
1/2 pound Jerusalem artichokes, peeled and cut into 1/2″ dice (from the garden)
2 large shallots, peeled and sliced
1/4 tsp Kosher salt
2 tablespoons high quality extra virgin olive oil, plus more for drizzling
3 cups chicken stock
Directions
Slice off the tips of the asparagus about 1 – 1 1/2 inches long and reserve. Trim the woody ends and discard. Cut the remaining spears into 1″ pieces and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the shallots and salt. Cook until the shallots soften and become translucent – do not brown the shallots.
Add the asparagus, potato and Jerusalem artichokes to the shallots. Add stock, cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.
Meanwhile, in a small saucepan, bring a cup of water to a boil. Prepare an ice bath by adding 1 cup of ice and 1 cup water into a bowl and set aside.
Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.
When the vegetables are tender, use an immersion blender and puree until smooth. Season as necessary with the kosher salt and pepper.
To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Enjoy!
Serves 4.
Reblogged this on Chef Ceaser.