Tools
Asparagus bisque
Tools
Ingredients
2 tbsp unsalted butter
1 yellow onion, chopped
kosher salt
8 ounces russet potato, peeled and cubed
4 cups vegetable or chicken stock
2 pounds asparagus, ends trimmed and roughly chopped (about 1¼ pounds trimmed)
1/2 cup heavy cream
2 tbsps fresh lemon juice
1/4 cup fresh chives, chopped, for garnish
Step by step
Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes.
Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender, about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium-low and continue to cook until potato and asparagus are tender, about 5 minutes longer. Transfer asparagus mixture to the blender jar and add cream and lemon juice.
Secure lid and turn dial to Speed 1. Slowly increase speed to Max and blend until smooth and rising steam is visible, about 1-2 minutes.
Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium-size spears over pencil-thin or extra-thick ones.
Description