Chilled Asparagus Soup with Goat Cheese
- Extra-virgin olive oil
- 1 onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, smashed and finely chopped
- Kosher salt
- 2 bunches asparagus, stems trimmed
- 2 Idaho potatoes, peeled and diced
- 2 quarts chicken or vegetable stock
- 1 (4-ounce) log goat cheese, crumbled
Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
Recipe courtesy of Anne Burrell
Recipe courtesy of Michael Chiarello