Asparagus season is brief and beautiful. Make the most of it with this delicious soup.
Recipe courtesy of Chef Dave Smart
- 2 lbs (900 g) asparagus, ends trimmed and reserved for stock
- 8 cups (2 L) vegetable stock, preferably homemade
- 2 Tbsp (30 ml) chopped chives
- 1/2 cup (125 ml) sour cream
- 3 sprigs of thyme
- 1 bay leaf
- white pepper
- camelina or olive oil for drizzling
- Bring vegetable stock to a simmer. Add trimmings from asparagus stalks, thyme and bay leaf. Simmer for 5 minutes and remove from heat and let stand for 15 minutes.
- Strain stock to remove asparagus, thyme and bay leaf. Transfer stock to fridge to cool.
- Blanch asparagus in boiling salted water, cooking for 2–3 minutes until tender. Place immediately in ice water to prevent overcooking.
- Bring a large pot of salted water to rolling boil. Drop in asparagus in small batches to blanch for 2–3 minutes until tender. Transfer asparagus to ice water.
- Remove cooled asparagus from ice water. Working in batches, add asparagus to blender and cover with cooled stock. Purée until smooth. Adjust consistency by adding more stock.
- To serve, gently reheat soup and season to taste with salt and white pepper. Ladle into bowls and top with a dollop of sour cream. Garnish with chopped chives and a drizzle of oil.
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