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Categories: Soups, Vegetables

Asparagus bisque with herb cream

Asparagus bisque with herb cream
Ken Hively / Los Angeles Times

NOT long ago I watched a chef visiting from Italy make a showstopper of a dish, little pasta "hats" stuffed with beets, drizzled with a three-cheese sauce and garnished with twists of beet greens and cubes of beet gelee. He ... Read more

Total time: About 50 minutes | Serves 6 to 8
  • 3 pounds asparagus
  • 2 tablespoons unsalted butter
  • 4 shallots, peeled and thinly sliced
  • Coarse sea salt
  • 4 cups turkey or chicken stock
  • 6 ounces creme fraiche
  • 16 chives, roughly chopped
  • 2 tablespoons fresh dill fronds
  • Freshly ground white pepper

Step 1Snap the tough ends off the asparagus spears. Wash the spears well and chop or break into roughly 1-inch pieces. Set aside.

Step 2Melt the butter in a heavy soup pot over very low heat. Add the shallots and one-eighth teaspoon of salt, mix well, cover the pan and simmer until the shallots are soft, about 5 minutes. Add the asparagus and another pinch of salt, cover the pan and simmer until the pieces are tender, about 10 minutes. (This concentrates the flavor.)

Step 3Add the stock to the pot, raise the heat to bring the stock to a slow simmer, cover and simmer about 15 minutes, until the asparagus is very soft.

Step 4While the asparagus is cooking, combine the creme fraiche and herbs in a bowl or the container of an immersion blender. Process until the herbs are finely chopped and the mixture is well blended. Season to taste with salt and set aside.

Step 5When the soup is finished, process in the pot using the immersion blender to make a smooth puree. Season with pepper to taste and more salt if needed.

Step 6To serve, ladle into individual bowls and top each with a large scoop of the herb cream. You can swirl it in or serve it as is. Makes about 8 cups.

Each of 8 servings:
150 calories; 7 grams protein; 9 grams carbohydrates; 2 grams fiber; 11 grams fat; 7 grams saturated fat; 23 mg. cholesterol; 176 mg. sodium.
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