Asparagus Soup

Name: Asparagus Soup
Ingredients: 1/4 cup olive oil; 1 cup chopped onions; 1/2 cup chopped carrots; 1/2 cup chopped celery; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander seed; 4 1/2 cups vegetable or chicken stock; 1/2 pound potatoes, peeled and diced; 1 sprig fresh thyme; 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths; 4 ounces frozen chopped spinach; 1/2 cup heavy cream; 1/2 teaspoon grated lemon rind; Salt; 1 teaspoon white pepper; Toasted croutons, for garnish, if desired

16 ingredients

11 steps

Ingredients

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, peeled and diced
1 sprig fresh thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
4 ounces frozen chopped spinach
1/2 cup heavy cream
1/2 teaspoon grated lemon rind
Salt
1 teaspoon white pepper
Toasted croutons, for garnish, if desired

Directions

1

Heat the oil in heavy bottomed soup pot.
2

Add the onions, carrots, and celery and saute until the onions are translucent.
3

Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes.
4

Add the stock and bring to boil.
5

Turn down to simmer, and add the diced potatoes and thyme.
6

When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green.
7

Puree soup in a blender or food processor and return to the soup pot.
8

Add cream and lemon rind, bring to a boil, and then turn down to a simmer.
9

Season with salt and pepper and serve with toasted croutons, if desired
10

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11

The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.