Chilled, Almost Raw Asparagus Soup Sips 2 pounds asparagus, washed 1 large leek, finely chopped (white part only) 1 C. organic vegetable broth McEvoy extra virgin olive oil 1 lemon salt and white pepper, to taste Pecorino or Parmigiano Reggiano shavings for garnishFor up-to-date "Fresh from the Ranch" produce availability call our FB shop: 415-291-7224.
This recipe makes about 4-6 first course servings or 3 dozen appetizer "sips."
- Cut rough ends off asparagus, discard and then slice pretty asparagus tips off half of the spears; set aside in a small bowl in the fridge.
- Roughly chop spears into one-inch pieces and put into a large bowl with chopped leek.
- Bring water to a boil and pour over the chopped asparagus and leek; cover and let vegetables "cook" for 5 minutes.
- Check tenderness of the asparagus.
- Depending on the strength of your food processor and thickness of your asparagus, consider draining the vegetables in a fine mesh sieve and boiling water again for another round of hot water cooking for 5-10 minutes.
- At this stage, don't drain the vegetables. The warm asparagus water is a great liquid addition to the food processor.
- Working in batches and using a slotted spoon, transfer soft leeks and asparagus into a food processor. Alternate asparagus water, veggie stock and olive oil with each batch, until all of the asparagus is pureed to your desired consistency.
- Stir soup, and add a squeeze or two of lemon, salt, white pepper and more oil, to taste.
- Chill soup well and garnish each serving with reserved asparagus tips, Pecorino shavings and a drizzle of oil.