Description
This seared asparagus soup is a fresh and light spring dish, enhanced with chervil and a drizzle of hazelnut oil for a herby, nutty finish.
Ingredients
Units
Scale
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 1 teaspoon dried chervil (or substitute tarragon or thyme)
- 4 cups chicken stock
- Salt, to taste
- Hazelnut oil (or olive oil), for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the asparagus and chervil, tossing to coat. Sauté the asparagus for about 5 minutes, until it is lightly pan-seared and bright green.
- Add the chicken stock to the pot and bring to a simmer. Cook for an additional 15-20 minutes, until the asparagus is tender.
- Remove the pot from heat and let it cool slightly. Carefully transfer the soup to a blender or use an immersion blender to puree the soup until smooth.
- Return the soup to the pot and reheat gently if necessary. Season with salt to taste.
- Serve the soup hot, drizzled with hazelnut oil or olive oil.
Notes
For a different flavor profile, substitute chervil with tarragon or thyme. If hazelnut oil is unavailable, olive oil works well. This soup can be served as an elegant first course or a light main dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes