Seasonal Produce: Asparagus, English shelling Peas, Sugar Snap Peas, New-Crop Hass Avocado, Morel Mushrooms, Fava Beans, Baby Early Summer Squashes, Chervil, Meyer Lemon
Asparagus makes a great springtime soup! This recipe is from our Chef: Lance Dean Velasquez. We consistently receive great feedback when we serve this recipe.
2 bunches of Asparagus, thinly sliced, base removed (use for stock)
1 Yellow onion, diced
3 Garlic clove, minced
3 Spring Onion, chopped, white part only
½ bunches Parsley
1 Handful spinach, wilted
2 large Yukon gold potato, peeled and quartered
1 qt Chicken stock
1 qt Asparagus Stock
¼ lbs Butter
Salt and pepper
1-2 T Champagne vinegar
Over med-heat, add butter to 1 large saucepan
Once onion mix is soft, add both stocks and potato. Lightly season with salt and pepper and bring to a boil, then simmer until potato are tender.Taste and adjust seasoning.
Chill soup completely in an ice bath.
In a blender, add soup mix, wilted spinach and parsley and blend on high until smooth. Pass soup through a fine mesh strainer and adjust seasoning with salt, pepper and champagne Vin.
Spinach and Olive Oil
In a large sauté pan, heat olive oil over high heat. Add spinach and season lightly with salt and pepper. Remove spinach once wilted and transfer to a plate and let cool.
onion, peeled quarted
1 leek, white part only, cut in pieces
½ bud thyme
Just enough water to barely cover
Simmer all the ingredients for 40 minute and then strain