Cream of Asparagus Soup
Recently my cousin Lyn gave me two products from Holy Smoke, olive oil and honey and I’ve thoroughly enjoyed using both. Using the olive oil in this recipe adds a delicious smoky flavor reminiscent of bacon.
You can make the soup well ahead, either several days ahead and store in the fridge, or longer in the freezer. If making ahead add the cream, chopped pistachios, and olive oil right before serving.
3 T butter
2 leeks, white parts only, thinly sliced (washed of sand)
1/2 a fennel bulb, sliced
1 clove garlic, stem end removed
1 large Yukon Gold potato, cut into small pieces2 bunches thin asparagus tips
1 quart vegetable or chicken broth (my need extra broth or water to thin the soup)
1/4 C cream
1/4 t freshly grated nutmeg
salt and pepper to taste
1/4 C chopped pistachios
Smoked Olive Oil to drizzle in soup
Melt butter in a Dutch oven and add the leeks, fennel, and garlic and sauté until the vegetables just begin to brown, about 8-10 minutes. Add the potato and asparagus and sauté a couple of minutes. Add the broth, bring to a boil, reduce to a simmer, cover and cook until the asparagus and potato are very soft, about 10=12 minutes.
Puree the soup and return to the pot and heat over a low flame. Add the cream, nutmeg, salt, and pepper. Ladle the soup into bowls and garnish with chopped pistachios and a drizzle of olive oil and serve.
Serves 8
