CHILLED ASPARAGUS SOUP with CRÈME FRAÎCHE & CHIVES
Chilled Spring Asparagus Soup with Crème Fraîche and Chive Oil
This delightful chilled soup heralds the arrival of spring. Tender, young asparagus spears mingle with leeks and garlic a warm pan, then gently simmer in broth. The mixture is puréed with sweet peas and my secret ingredient—blanched parsley leaves. Parsley is often dismissed as a garnish, but here it adds brightness and vibrancy. Without it, the soup loses is beautiful color and clean, herbal quality.
Finishing the soup with a swirl of thinned crème fraîche. a tumble of asparagus tips, chopped chives, and bright chive oil gives you an elegant first course. Please don’t skip the chive oil! Chives are one of the first tender herbs to shoot up from the ground, and the chive oil here—dotted over each bowl—adds a gorgeous, deep green glossiness and another herbal layer.
TIP: Chilled soups are ideal when serving a plated dinner for a large group, as hot soups tend to cool by the time all guests are served. Another advantage is that you can make it a day in advance, allowing you to focus on the main course.
CHILLED ASPARAGUS SOUP
with
CRÈME FRAÎCHE & CHIVES
makes approximately 9 cups, serving 6
INGREDIENTS
2 large leeks, roots and dark green tops removed and discarded
2 pounds asparagus, trimmed of tough ends
3 tablespoons grapeseed oil
4 cloves garlic, minced
kosher salt and freshly ground black pepper
6 cups low-sodium chicken or vegetable stock
1 tablespoon extra virgin olive oil
8 ounces frozen peas, thawed
1 cup lightly packed parsley leaves
zest of a lemon
1/2 cup heavy cream, divided
4 ounces crème fraiche
1/4 cup chopped fresh chives, for garnish
chive oil (recipe below)
INSTRUCTIONS
Slice leeks in half lengthwise, rinse under cool running water to remove dirt, then chop.
Cut tips from asparagus and reserve. Chop remaining stalks into 1-inch pieces.
Heat oil in a large pot over medium-low heat. Cook leeks, stirring occasionally, until softened but not browned, 5-7 minutes. Add chopped asparagus stalks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, sautéing until asparagus is crisp tender, about five minutes more.
Pour in stock, add 2 teaspoons kosher salt, then bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes—until asparagus is tender. Stir in peas, simmer for another minute, and remove from heat.
Meanwhile, prepare an ice bath: Fill a large bowl with ice water and place a colander in it.
Bring a small pot of water to a boil (you will be blanching the asparagus tips first, then the parsley leaves, so do not discard water from ice bath or small pot). Add a big pinch of salt and the asparagus tips to the boiling water, cooking for 2 minutes. Remove from pot with a spider or slotted spoon and place in ice bath until cooled.
Drain and place in a small bowl, tossing with olive oil and a pinch of kosher salt. Add parsley leaves to boiling water and blanch for 30-45 seconds. Remove from pot with spider or slotted spoon and place in the ice bath immediately to retain bright green color. Drain and set aside.
After removing soup from heat, purée in batches in a blender with the blanched parsley, then strain soup through a mesh sieve into a large bowl and whisk in lemon zest. Test for seasoning, adding more salt and pepper if needed. Cool to room temperature, then cover and chill for at least two hours and up to overnight.
Just before serving, whisk 3 tablespoons heavy cream into chilled soup. Place crème fraîche in a small bowl and thin with 1 tablespoon cream, whisking to reach the consistency of a drizzle that falls in thick but continual ribbons from a spoon. You may need to add 1-2 additional tablespoons to reach desired consistency.
Ladle soup into shallow bowls. Drizzle each with crème fraîche mixture, then garnish with asparagus tips and chopped chives. Add droplets of chive oil and serve immediately.
Serving suggestion: Pair with a crisp sauvignon blanc or a dry Riesling.
CHIVE OIL
makes about one cup
INGREDIENTS
3/4 cup chopped fresh chives
1/2 cup grapeseed oil
small pinch kosher salt
INSTRUCTIONS
Place chives in a food processor or blender and pour in enough oil to cover.
Cover and process for 30 seconds, then slowly and steadily add remaining oil through processor feed tube or the opening in your blender’s top. Process until smooth and emulsified. Add salt and blitz for another moment to incorporate.
Store in refrigerator for up to two weeks in a jar with a tight-fitting lid or a small squeeze bottle with a tip cover.
Chilled Spring Asparagus Soup with Crème Fraîche, Fletcher & Fork