When asparagus is abundant in early spring, it is served everywhere in Italy. Try Chef Andrew Aghajanian’s version of a light spring soup.
The beauty of Italian food is its simplicity. Chef Andrew captures that feeling in the restaurant Volario’s in Colorado. He loves the challenge of incorporating Colorado ingredients into Italian cuisine. Read on to find out more.
Here is a great light asparagus soup, that I love to make. In early spring, asparagus is extremely abundant and is used in just about every savory dish in Italy this time of year.
- 2 Tbsp BUTTER or OLIVE OIL
- ½ C YELLOW ONIONS, Minced
- 4 ea GARLIC CLOVES, Minced
- 1 lb ASPARAGUS STALKS, Cut Paper Thin –Discard bitter ends
- 6 oz SPINACH, Leaves and Stems
- 1 qt CHICKEN STOCK or WATER
- 1 pinch NUTMEG
- ½ Tbsp DRIED TARRAGON
- To Taste SALT
- SWEAT onions with garlic in butter or oil over very low heat until very sweet
- ADD asparagus
- SAUTÉ over medium heat with aromatics
- ADD chicken stock or water
- BRING TO BOIL
- ADD salt to taste
- ADD spinach, BOIL 1 minute.
- REMOVE from fire
- PURÉE soup
- ICE DOWN to retain vibrant color.