Crème d'asperges | The Warrior Blends
This classic French soup is made with Yukon potatoes instead of cream which provides for a rich, creamy, almost velvety texture. Replace the chicken broth with vegetable broth for a vegan version of this luxurious soup.
Soup, Side Dish, Main Course
Asparagus, folk name sparrow grass, is a flowering perennial that has been consumed for over 2000 years. It is said to have originated in
the eastern Mediterranean countries while wild varieties have
been discovered in Africa and Egypt. In
ancient Greece, asparagus was thought to be sacred and
have aphrodisiac virtues as well as having biological and
Asparagus is a member of the onions, leeks, and garlic clan and most of it is grown in California. We have started growing our own here in Virginia but it takes up to two years to get your first crop so in the meantime, we get ours from the grocery store. When shopping for asparagus, the stalks should be plump and firm, and tips should be tightly closed. In addition, the color should not be faded and a good good grocer will chill asparagus or store it standing upright in cold, fresh water.
There are three colors of asparagus: green, white, and purple. White asparagus grows underground thus the color while the green and purple are above ground. For this recipe, we are using fresh green asparagus although you can use frozen but just be sure it is warmed through during the boiling process. In addition we are using a Yukon potato instead of cream. This reduces the calories a bit but also provides for a rich, creamy, almost velvety texture.
2 lbs green asparagus
2 medium shallots, chopped
1 cup peeled and diced Yukon potato
1 tablespoon prepared horseradish, or to taste
2 tablespoons unsalted butter
4 cups low sodium chicken or vegetable broth
3 strips bacon or bacon bits
2 tablespoons Bacon n Pepper Mix
1 tablespoon sesame and pumpkin seeds
salt to taste
Take twelve of the asparagus, cut the tip plus 1 inch and set aside for garnish
Cook bacon and set aside to cool
Cut remaining asparagus into ½” pieces
Heat butter and add shallots cooking until tender or 2 to 3 minutes
Add the chicken broth, asparagus, potato, horseradish and bring to a boil
Reduce heat and simmer until the asparagus are tender, about 15-20 minutes.
While soup simmers, cook asparagus tips in boiling salted water until just tender, 3 to 4 minutes and drain
Puree with a regular blender (best to do this in portions.) and return to pot
Add Bacon n Pepper, salt to taste and let simmer for 2-3 minutes
Serve the soup topped with the asparagus tips, crumbled bacon, sesame and pumpkin seeds
Use vegetable broth instead of chicken and omit Bacon n Pepper and bacon crumbles for vegan soup
One large onion can replace the shallots
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