Asparagus Avocado Soup →

Our soup-Jedi friend in Montreal makes great creamy soups out of her leftover vegetables or salads and herbs. She throws everything into a blender with some broth and crème fraîche and blends until smooth, et voilà! Great soup for lunch! I had some leftover asparagus and avocado that needed to be eaten, so I thought I'd try to imitate Jeannot's magic. After some research, this is what I came up with. C'est fun!

Serves 4-6
Ingredients:

• 2 tablespoons olive oil

• 1 medium shallot chopped roughly

• 2-3 inch piece of jalapeño seeded and chopped (a whole one to “kick it up a notch”)

• ½ teaspoon salt

• 1/4 teaspoon black pepper

• a small bunch of asparagus

• 3 cups broth (vegetable or chicken)

• 1 avocado peeled, seeded

• 3-4 teaspoons lime juice

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon ground coriander

• 1/4 cup sour cream or crème fraîche

• 1 tablespoon chopped cilantro for garnish (optional)

• You can also reserve several asparagus tops for garnish

• Tomato or finely chopped sweet red pepper can also be used as an optional garnish

Preparation:

1. Rinse asparagus and chop 1-2 inches off base to remove the toughest part of the stalk.

2. Add oil to the pot and sauté the shallot for 2-3 minutes over medium heat: add the jalapeño, cumin, and coriander and cook for another 2-3 minutes.

3. Add the broth to the pot along with the asparagus, salt, and pepper, and bring to a boil and simmer until the asparagus is fork-tender. Remove from heat and allow to cool for 10 minutes.

4. Transfer the asparagus mixture to a free-standing blender and add the avocado and crème fraîche. Puree until smooth.

5. Optional: for extra creaminess, you can also sieve the mixture into a large bowl.

6. Stir in the lime juice and adjust salt and pepper to taste.

7. Serve with your choice of garnish.

*Note: this soup can be served hot or cold and is best eaten in one sitting. Much like guacamole, this soup is best eaten the day you make it.

Wine pairing: Sauvignon Blanc, Sancerre, Pinot Grigio, or Chablis are generally recommended.

Creamy Asparagus Soup →

It’s officially Spring-time in the Happy Valley when the farm stands start selling fresh, locally grown asparagus. There are many versions of this classic French Mediterranean soup. This version incorporates some of my favorite ingredients and is definitely not your typical canned Cream of Asparagus Soup. The addition of tarragon, shallot, and lemon zest add complexity to what is otherwise a fairly bland, slightly grassy tasting soup. Light enough to be served as a starter, yet rich enough to serve with a crusty bread as a light main course, this simple to make pale green, silky-creamy soup can be served either hot or cold and will be a hit with anyone who loves asparagus.

Yield 6 servings
Ingredients:

• 1 ½ pounds asparagus

• 5-6 cups chicken broth

• ½ cup crème fraîche (or sour cream: see *Note)

• 2 tablespoons chopped fresh tarragon (or 2 teaspoons dry)

• 1 good size shallot chopped

• 2 teaspoons grated lemon zest

• ¼ teaspoon salt; ¼ teaspoon pepper (or more to serve)

• 2 tablespoons butter

Preparation:

1. Cut about an inch off the bottom stems of asparagus and rinse well; cut into thirds.

2. Chop the shallot and tarragon.

3. Melt the butter in a large saucepan and add the shallot; saute for 2-3 minutes.

4. Add the tarragon and lemon zest and saute for 2 minutes.

5. Add the chicken broth, salt, and pepper, and asparagus. Bring to a boil and then simmer for about 4-5 minutes or until the asparagus are fork tender. Allow the soup to cool before adding it to the blender.

6. Working in batches puree the soup with the asparagus until smooth; sieve into a large bowl and repeat; add the crème fraîche to the last batch you puree, sieve, and mix well into the reserved soup in the large bowl.

7. Serve the soup warm or cold.

8. Garnish with chopped hard boiled egg and homemade toasted tarragon croutons, or reserve a few of the blanched asparagus tips to use as a garnish. (optional)

Tarragon Croutons:

• 1 cup of day old bread, crusts removed, cut into ½ inch cubes

• 2 tablespoons olive oil

• 1 teaspoon of dry tarragon

• 1/4-1/2 teaspoon salt

Preparation:

1. Place the bread cubes in a large bowl and drizzle with a tablespoon of olive oil; toss or mix to coat the bread with oil.

2. Add the tarragon and salt and toss/mix again.

3. Add the remaining tablespoon of oil to a skillet over medium-high heat.

4. Spread the bread cubes in a single layer on the hot skillet and toast, stirring frequently until the cubes are golden brown and crunchy.

5. Remove from skillet and cool. Use as a garnish for soups and salads. The croutons will keep in a tightly closed container for several days.

*Note: crème fraîche and sour cream are used for similar purposes to add richness and to thicken cream sauces. Crème fraîche is a bit sweeter.

Wine Pairing: stay away from oaky Chardonnays and wines with high levels of tannin like Cabernet Sauvignon. Sauvignon Blanc, Sancerre, Pinot Grigio, or Chablis are generally recommended.