The great flavor of the asparagus makes this soup very delicate and elegant. The crunchy texture of the almonds is also a nice touch.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Soup
Cuisine: French
Keyword: Asparagus
Servings: 6
Calories: 287kcal
Ingredients
1.5poundsfresh asparagus
1.5cupschopped onion
4tablespoonsbutter
1pinchsalt
1cuppotatoes,diced
4cupschicken or vegetable stock
1cupwhipping cream
1teaspoonsalt
0.5teaspoonground white pepper
0.5poundfresh spinach
2cupscold water
2tablespoonsslivered almonds
Instructions
Preparing the soup: Cut off and discard tough asparagus bottoms. Cut off tips, approx.1 inch, and set aside. Coarsely chop stalks. In a skillet over medium heat melt butter and sweat onion for 5 to 8 minutes. Salt lightly when onions are clear, and add asparagus stumps. Keep stirring over low heat for 5 to 8 minutes. Add potatoes. Slowly add chicken stock, stirring constantly. Cook for 40 minutes, stirring frequently.
Making the spinach mousse: In a blender, puree raw washed spinach and cold water until smooth. Keep in cooler.
Preparing garnishes: Blanch asparagus tips in boiling salted water for 30 seconds. Refresh tips in an ice bath to keep them green. Roast almonds at 400°F for a few minutes until lightly golden brown. Let almonds cool down and reserve.
Finish the soup: When the soup is cooked, process in a blender until thoroughly smooth. Strain through a sieve using a whisk to push the soup through. Return the soup to low heat. Add the cup of cream. Add salt and pepper, according to taste.
At the last minute: Whisk in a few tablespoons of spinach mousse in the soup to get it brightly green. Heat gently but don't boil. Garnish with asparagus tips, sour cream and toasted almonds.