Almost Raw Asparagus Soup

asparagus1Due to health department rules and fire department regulations, we have no choice but to get creative with our in-shop demos. We don't have a stove top and we can't technically cook, but we can boil water in our electric kettle, puree things in our Cuisinart and slice vegetables to our hearts' content with our mandolin. It's rough sometimes, but we deal;) The upside is that most of our tastings are vegetarian, raw (or almost raw) and full of nutrients that otherwise would have been lost over heat. Plus, that incomparable taste of freshly harvested vegetables is a natural match to the bright, green notes in our extra virgin olive oil, which, after all, is the whole point. Here's a step-by-step of what we turned out on Tuesday:
asparagus-soupChilled, 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 garnish
  1. 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.
  2. Roughly chop spears into one-inch pieces and put into a large bowl with chopped leek.
  3. Bring water to a boil and pour over the chopped asparagus and leek; cover and let vegetables "cook" for 5 minutes.
  4. Check tenderness of the asparagus.
  5. 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.
  6. At this stage, don't drain the vegetables. The warm asparagus water is a great liquid addition to the food processor.
  7. 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.
  8. Stir soup, and add a squeeze or two of lemon, salt, white pepper and more oil, to taste.
  9. Chill soup well and garnish each serving with reserved asparagus tips, Pecorino shavings and a drizzle of oil.
This recipe makes about 4-6 first course servings or 3 dozen appetizer "sips."
For up-to-date "Fresh from the Ranch" produce availability call our FB shop: 415-291-7224.