Asparagus Soup {FFwD}

Asparagus Soup

This week’s recipe for French Fridays with Dorie just screams “Springtime!” It’s light, flavorful, and bursting with asparagus flavor.

The soup consists of asparagus (lots of it), onion, garlic, shallot, leeks, olive oil, butter, salt, and white pepper. I started by snapping the asparagus to remove the woody part at the base, then peeling the stalks (seriously, who does that?). I tied the peels and stems in a cheesecloth, then boiled the asparagus, stalks, and peels in boiling water. I removed the asparagus after about four minutes, reserving the water and discarding the stalks and peels.

Next, I heated olive oil in the pot. I was using a butter-infused olive oil, so I left out the butter called for in the recipe. I added the onion, garlic, shallot, and leeks, salted and peppered them, and cooked them low and slow until they were soft and glistening. I added back six cups of the asparagus water, simmered for a while, then dropped the asparagus back in.

After everything had cooked a bit more, I puréed the soup in two batches in my Vitamix. I thought the first batch looked a bit too watery, so I left most of the liquid out of the second batch. When I mixed it all together, it was a beautiful color and consistency.

The recipe says that the soup can be served hot or cold. I wanted to try it right away, so I served it hot with a dollop of sour cream and a drizzle of olive oil. I found it slightly bland, but a little sprinkle of cayenne pepper solved that problem.

I’m interested to try this soup cold, but I really enjoyed it hot. It was smooth, silky, and brimming with Springtime flavors.

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Leek and Potato Soup {FFwD}

This week for French Fridays with Dorie, I made Leek and Potato Soup. This soup is simple, delicious, versatile, and comforting. It’s easy to throw together — once you chop some onions, garlic, leeks, and a potato, all you have to do is put it all together. There are quite a few variations suggested in the recipe, and you could easily come up with many more, making this a great recipe to have in your repertoire, as the possibilities are endless.

This soup is perfect for wintry weather days, but it can also be served cold in the spring or summer. And it can be served chunky, smooth, or somewhere in between. If you can’t find a variation of this soup that you like, you don’t like soup.

To assemble the soup, I began by cooking onion, shallots (my addition), and garlic in butter over low heat. I added leeks, potato, thyme, sage, chicken broth, and milk, and seasoned with salt and white pepper.

I brought the soup to a boil, lowered the heat, covered the pan partway, and simmered the soup for 40 minutes, until the vegetables were soft. I decided to purée the soup in the pot with my immersion blender. I left a few chunks in it, but for the most part, it was smooth.

After ladling the soup into a bowl, I topped it with freshly ground black pepper and white truffle oil and served it with Irish brown bread made with Irish wholemeal flour from King Arthur Flour.

This soup is easy enough to make on a busy weeknight, versatile enough that you can probably make it with ingredients you have on hand, and so delicious that you will want to make it again and again.