Asparagus & Lemon Soup + Inn at Little Washington
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • ¼ cup (1/2 stick) unsalted butter
  • 1 medium size onion, coarsely chopped
  • 2 leeks (stems and leaves), chopped
  • 2 stalks of celery, coarsely chopped
  • 2 medium size Idaho potatoes, peeled and coarsely chopped
  • 2 bay leaves, crumbled
  • Pinch of salt
  • 1.5 quarts low-sodium, organic chicken stock
  • 1 pound of fresh asparagus
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper to taste
  • Juice and zest of half a lemon
  • ½ cup grated Pecorino-Romano cheese, plus more for garnish
Instructions
  1. In a large stock pot or saucepan, melt the butter over medium heat. Add the onion, leeks and celery and cook until tender but not browned, about 5 minutes, stirring occasionally.
  2. Add the potatoes and bay leaves and a pinch of kosher salt. Cook for 5 minutes, stirring occasionally. Add stock and bring the liquid a boil. Then, turn the heat to low and simmer until the potatoes are soft, about 12-15 minutes.
  3. While the soup is simmering, cut the asparagus into 1-inch pieces, discarding the ends.
  4. In a large skillet sauté pan or wok, heat the oil over very high heat. Sautee asparagus, cooking only until it turns brilliant green but it is still really firm, about 1-2 minutes. Reserve the cooked asparagus in a bowl, and then add it to the simmering soup.
  5. Cook the soup about 2 minutes, or until asparagus is just barely tender but still bright green. Remove the soup from the heat and puree in small batches in a blender or food processor. Put the soup back over medium heat and stir in the cheese and lemon zest. Adjust seasonings as needed.
  6. Garnish with more cheese, lemon zest and pepper, if desired.
  7. NOTE: The original recipe calls for 2 quarts chicken stock, however, I decreased the amount of stock because I also decreased the amount of potatoes and decided not to strain the soup. The soup was a bit more liquid-y than I expected, and I think this recipe could do with even less stock for a thicker, creamier consistency. It just depends on your soup preference!
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/asparagus-lemon-soup-inn-at-little-washington/