Asparagus Soup

Name: Asparagus Soup
Ingredients: 1 tablespoon olive oil; 1 shallot, minced; Kosher salt and freshly cracked black pepper; 3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces; 1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled); 1/4 cup dry white wine; 2 cups lightly packed baby spinach; Four 1/8-inch slices day-old sourdough bread (about 3 ounces); Olive oil, for drizzling; 1 1/2 tablespoons chopped fresh thyme; Kosher salt and freshly cracked black pepper; One 3-ounce wedge Parmesan; Creme fraiche; Finely chopped fresh chives; Fresh cilantro leaves; Lime wedges; Good-quality extra-virgin olive oil

17 ingredients

31 steps

Ingredients

1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Good-quality extra-virgin olive oil

Directions

1

Preheat the oven to 425 degrees F.
2

For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat.
3

Add the shallot and salt and pepper to taste.
4

Sweat until translucent, about 1 minute, being careful not to brown.
5

Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes.
6

Add the peas and sweat another minute.
7

Pour in the white wine and deglaze the pot.
8

Add 5 cups water and continue simmering until crisp-tender, another 10 minutes.
9

Remove from the heat and set aside.
10

Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender.
11

In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color.
12

Strain back into the pot through a fine mesh sieve.
13

Return to a simmer until slightly thickened, 4 to 6 minutes.
14

Season with salt and pepper.
15

Remove from the heat.
16

For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs.
17

Once processed, transfer the breadcrumbs to a medium mixing bowl.
18

Drizzle with a generous amount of olive oil.
19

Toss with the thyme.
20

Season mixture with salt and pepper.
21

Transfer to a parchment-lined sheet tray.
22

Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs.
23

Place into the oven and bake until golden and crispy, 7 to 10 minutes.
24

Remove from the oven and cool.
25

To serve: Ladle the soup into shallow serving bowls.
26

Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche.
27

Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil.
28

Serve immediately.
29

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
30

Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
31

Cover the lid with a kitchen towel to catch splatters and pulse until smooth.