Chef Dave Smart | Front & Central
902-542-0588 | frontandcentral.com
Asparagus is poking its head up: bright-green spears of absolutely delicious spring flavour. Grilled, sautéed, roasted, or simply steamed, served with a fresh lemon aioli or a knob of butter, it is one of my favourite spring vegetables. One of my favourite preparations is using it in a pureed soup to highlight its beautiful fresh flavor. The addition of sour cream gives it richness and a velvety texture. A quick garnish of chopped chives echoes the fresh flavours of spring.
- 2 lbs asparagus, ends trimmed and reserved for stock, cut into ½-inch pieces
- 8 c. vegetable stock
- 3 sprigs thyme
- 1 bay leaf
- Salt and white pepper
- 2 tbsp chives, chopped
- ½ c. sour cream
- Camelina or olive oil (for drizzling)
Bring vegetable stock to a simmer. Add trimmings from asparagus stalks, thyme, and bay leaf. Simmer for 5 minutes. Remove from heat and let stand for 15 minutes.
Strain stock to remove asparagus, thyme, and bay leaf. Transfer to fridge to cool.
Fill a large pot/bowl with ice; then add cold tap water.
Bring a large pot of salted water to a boil. When at a rolling boil, drop the asparagus in batches to blanch for 2-3 minutes until tender.
Remove asparagus from water with a wire mesh strainer or slotted spoon and transfer
immediately to the ice-water bath.
Continue working in small batches until all of the asparagus has been blanched.
Remove the cooled asparagus from the ice-water bath.
Working in batches, add asparagus to blender and cover with cooled stock. Purée until smooth. Adjust consistency by adding more stock.
To serve, gently reheat soup and season to taste with salt and white pepper.
Ladle into bowls and top with a dollop of sour cream. Garnish with chopped chives and a drizzle of oil.