Name: Asparagus Soup with Mint Pistou
Yield: 4 servings
Cuisine: French
Ingredients: 4 cup fresh green asparagus trimmed, then peeled and chopped (approximately 2 bunches), cutting and reserving the tips (1 litre); ½ onion, chopped; 1 leek, white part only, washed well and chopped; 1 medium sized carrot, peeled and diced; 2 Tbsp unsalted butter (30 ml); 1 medium Yukon Gold potato, peeled and diced; 1 cup spinach, chopped (125 ml); 4 cup chicken stock (1litre); ½ cup white wine (125 ml); ¼ tsp cayenne (1 ml); Coarse salt and freshly cracked black pepper, to taste; ¼ cup buttermilk (60 ml); 1 cup mint leaves, washed and dried (250 ml); ½ cup basil leaves, washed and dried (125 ml); 1 small clove garlic, crushed; ¼ cup extra virgin olive oil (60 ml); Zest of ½ a lemon; Coarse salt and fresh cracked pepper to taste; 2 tsp fresh squeezed lemon juice (10 ml)

Yields

4 servings

Pistou is just a French version of pesto.

ingredients

Asparagus Soup

cup fresh green asparagus trimmed, then peeled and chopped (approximately 2 bunches), cutting and reserving the tips (1 litre)

onion, chopped

leek, white part only, washed well and chopped

medium sized carrot, peeled and diced

Tbsp unsalted butter (30 ml)

medium Yukon Gold potato, peeled and diced

cup spinach, chopped (125 ml)

cup chicken stock (1litre)

cup white wine (125 ml)

tsp cayenne (1 ml)

Coarse salt and freshly cracked black pepper, to taste

cup buttermilk (60 ml)

Pistou

cup mint leaves, washed and dried (250 ml)

cup basil leaves, washed and dried (125 ml)

small clove garlic, crushed

cup extra virgin olive oil (60 ml)

Zest of ½ a lemon

Coarse salt and fresh cracked pepper to taste

tsp fresh squeezed lemon juice (10 ml)

Ingredient Substitution Guide

directions

Step 1

In a large saucepan, melt butter over medium. Add onion, leek, carrot and garlic and lightly cook vegetables without colouring, about 2 minutes. Add wine and reduce by half, about 2 minutes. Add potatoes, asparagus stems, and stock. Bring to a boil. Reduce heat, partially cover and let simmer until potatoes and asparagus stems are tender, about 15 to 20 minutes.

Step 2

Steam asparagus tips. (Alternatively place a mesh strainer into the soup broth and add the asparagus tips to cook until crisp tender about 2 minutes.) Set the tips aside until ready to use.

Step 3

Add the chopped spinach to the soup and cook for 1 minute.

Step 4

Carefully puree soup in a blender or with a hand blender until smooth. Note if soup seems stringy from the asparagus, strain soup through a mesh strainer.) Stir in buttermilk. Reheat until steaming. Season with cayenne, salt and pepper. Serve and garnish with asparagus tips and pitsou.

Step 5

Combine all ingredients in a food processor and pulse until smooth. Garnish soup with a dollop of the pistou.

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Asparagus Soup with Mint Pistou

ingredients

Asparagus Soup

Pistou

directions

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