Name: Creamy Asparagus Soup in Mini Teacups
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 servings
Ingredients: 3 tablespoons olive oil; 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces; 2 stalks celery, chopped; 1 large onion, chopped; 8 cups vegetable stock; 1 bay leaf; 1 cup heavy cream; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 cups fresh baby spinach

Directions

Special equipment:

a large stockpot and blender; 12 small teacups or demitasse cups

In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

On Tonight

Creamy Asparagus Soup in Mini Teacups

Special equipment:

Categories: