CHILLED

ASPARAGUS SOUP

Ingredients:

2 #             Asparagus

5.5 cups    Vegetable Stock

Zest of       1 Orange

TT              Kosher Salt/Wh. Pepper

1-2 drops  White Vinegar

Procedure:

   

 1. Wash and trim asparagus into 2 inch pieces.

   

2. Drop in boiling water until fork tender. Drain in and drop in ice water to cease cooking. Drain again.

   

3. Place about a half pound or so of the asparagus into a food processor with and about a half cup of stock. Blend until smooth then pour into a container or bowl.

  

4. Repeat process until all asparagus and stock is used.

  

5. Mix soup and pass through a sieve or chinois.

  

6. Whisk in zest, juice, kosher salt and white pepper to taste.

   

7. Drop a couple drop of white vinegar in to brighten.

   

8. If desired add a few drops sriachi or tabassco to taste.

   

9. If desired carefully whip in just enough heavy cream.

PREP TIME:

YIELD: 

Pro Tip:

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