Asparagus Soup

Asparagus Soup

NOTE: I completely went by sight and taste on this one, so this is your time to shine in the kitchen! I will write detailed instructions below but cook from the heart. I promise you, you cannot screw this up. However, it would be wise to read the entirety of this recipe before you begin. 

Ingredients

1-2 Large Bunches of Asparagus
1 Large Shallot
Salt
White Pepper
Ground Cayenne Pepper
Prosecco
Milk
1-2 Limes
Butter

Directions

1) Prepare your asparagus by breaking off the woody ends. If you bend the asparagus, it should snap where the woody end meets the tender end. Save the woody end and set them to the side. 

2) In a small pot, add in the woody asparagus ends and cover them with a good amount of water. You want enough water so that the stems are not exposed when boiling, but not too much as it will dilute the flavor. This stock will be one of the bases of our soup. Bring the pot to a boil and then simmer for 30 minutes. 

3) While the asparagus stock simmers, finely dice your shallot and slice the tender asparagus tops into small discs. Set aside. 

4) In a separate pot, add in a tablespoon of butter, the diced shallots, and asparagus pieces. Season with salt and pepper and sweat the vegetables on low. You want your stove to be on the lowest setting possible. The idea is to build flavor and color in the vegetables without overcooking them.

5) Once the vegetables begin to sizzle, add in a splash or two of prosecco. You want to add this in batches. Again, we are building flavor. Once the prosecco is nearly evaporated, add in another splash. Continue this process until the color of the asparagus turns bright green and the pieces just begin to soften. 

6) Once your asparagus changes color, add in equal parts asparagus stock and milk. You want the liquid to just cover the vegetables. Season with cayenne pepper to taste (Don't be afraid to be heavy handed with the spice but measure a little bit at a time. I used a few teaspoons and it added great depth and warmth to the dish - remember: you can always add an ingredient but you can never take it back).

7) Gently heat the soup through for a few minutes. We do NOT want it to boil. Once the soup is heated through, use an immersion blender to create a smooth consistency. (Optional: After blending, run the soup through a fine mesh sieve to create an even smoother consistency). 

8) When the consistency is to your liking, add in the juice from 1 or 2 limes, depending on how much you want the flavor to pop. Serve immediately and top with creme fraiche and chive blossoms.