Ingredients
- 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
Directions
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!
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By butterflyxoxo143
on November 10, 2011
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I loved this recipe BUT again i did change it up a bit like i always seem to do with my recipes.
I used all the same ingredients, but only half the chicken stolk recommended and probably half the salt she used. I recommend salting the soup at the very end once you have blended the entire thing so you can salt to your liking. I also used 3 bunches of asparagus instead of 2. The soup had great consistency with only half the stock, i think if i would had used the recommended amount it would had ended up super watery and probably would not had liked it as much.
I didnt use goat cheese because i didnt have any, i used a monterey blend which worked well since it melted into the soup. Super good, everyone loved it! I will do again : Great recipe for a cold day.
By lesnak_12304172
Sewickley, 78
on June 23, 2011
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Just got around to making this soup. Used freshly picked asparagus from our local farm store. Fabulous! Best of all ... no cream ... just veggies. Didn't have goat cheese but honestly it didn't need it. Oh, and as Anne fans know, watch the salt! I love her and her quirky personality but she uses too much salt.
By emmaanono
Florida
on June 14, 2011
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I think Anne too crazy for salt! Good chefs don't need to over SALT their FOOD!! :(
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