Description
When asparagus is abundant in early spring, it is served everywhere in Italy. Try Chef Andrew Aghajanian’s version of a light spring soup.
Ingredients
Units
- 2 Tbsp BUTTER or OLIVE OIL
- 1/2 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
- 1/2 Tbsp DRIED TARRAGON
- To Taste SALT
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Italian