Asparagus Soup

From the kitchen of One Perfect Bite...The asparagus crop here in Oregon appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.

Asparagus Soup...from the kitchen of One Perfect Bite, courtesy of Emeril Lagasse

Ingredients:
3 pounds fresh asparagus, rinsed
8 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Directions:
1) Trim attractive top tips from asparagus, about 1 to 1-1/2-inches in length. Cut woody stem ends from each spear and reserve. Cut remaining tender stalks into 1/2-inch pieces.
2) In a medium pot, bring stock to a boil. Add tough woody stems, lower heat and simmer to infuse with asparagus flavor, about 20 to 30 minutes. Remove with a slotted spoon and discard, reserving stock.
3) Add decorative tips to stock and blanch until tender, about 1 to 1-1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for garnish. Reserve stock.
4) In a medium stockpot, melt butter over medium-high heat. When foamy, add shallots and leeks and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from heat.
5) With a hand-immersion blender or in batches in a food processor, puree soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add cream and reserved asparagus tips. Cook, stirring, until soup is warmed through, about 3 minutes.
6) Alternatively, if serving soup later, do not add cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add cream and asparagus tips, and warm soup gently over medium heat, stirring occasionally. To serve, place soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Yield: 8 (1-cup) servings.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Savory Asparagus and Goat's Cheese Tart - One Perfect Bite

Braised Carrots and Shallots

Another great recipe for carrots that takes the everyday and makes it extraordinary. These are really, really good and great for the holidays.

Braised Carrots and Shallots

Ingredients:
6 medium carrots (about 1 1/2 pounds), peeled
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
6 to 8 shallots (about 8 ounces total), thinly sliced (to yield 1 1/2 cups thin shallot rings)
1 teaspoon kosher salt
3 whole canned tomatoes, cut into 1/2-inch pieces; plus 1/2 cup of the tomato juices
3 large cloves garlic, sliced
3 long strips orange zest (from 1 small orange)
1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)
Pinch cayenne
3 tablespoons chopped fresh flat-leaf parsley

Directions:
1) Heat oven to 350 degrees F.
2) Halve carrots lengthwise and cut them into 2-inch long pieces.
3) Heat butter and olive oil in a medium (9-inch) saucepan oven over medium heat. When butter has melted, add sliced shallots and cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Remove shallots from pot with a slotted spoon and set aside.
4) Add carrots and salt. Cook, stirring occasionally, until carrots are lightly browned, about 12 minutes.
5) Add tomatoes and their juices, along with garlic, orange zest, bouquet garni, and cayenne. Stir in shallots and 1/4 cup water. Cover pot, put it in the oven, and cook until very tender, 20 to 25 minutes.
6) Discard orange zest and the bouquet garni. Arrange vegetables on a platter, sprinkle with parsley, and serve. Yield: 4 to 6 servings.

Recipe from Fine Cooking