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Serves 4 – 6
A simple soup that is perfect with spring asparagus and greens. It also makes a wonderful base for a nice piece of pan seared Alaska Cod or Halibut (both of which are managed sustainably!).
2 tablespoons butter
1/4 cup chopped shallots or onions
Pinch of crushed red pepper flakes
1/2 teaspoon whole fennel seed
Salt to taste
1 pound asparagus, trimmed, chopped, tips reserved
1cup peeled and chopped Yukon gold potato
4 cups homemade chicken stock or low-sodium canned chicken broth
2 cups loosely packed spinach or other tender spring greens
1/3 cup crème fraîche or stirred sour cream
In a deep saucepan heat the butter over medium heat. Add shallots, red pepper flakes, fennel seed and salt. Cook, stirring occasionally, until shallots are tender but not brown, about 4 minutes.
Add chopped asparagus and potato and cook for a minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until vegetables are tender, about 10 minutes.
Meanwhile, prepare an ice-water bath. Fill a small saucepan with water and bring to a boil. Add salt and add asparagus tips and cook until just tender, about 2 minutes. Transfer asparagus tips to ice-water bath to cool then drain and set aside.
Remove soup from heat, add spinach and stir in to wilt. Using an upright or immersion blender, carefully puree soup. Return to heat and cook until heated through. Season with salt. Divide soup evenly between 4 bowls and garnish with asparagus tips and a swirl of crème fraîche.
John Ash ©
