Green and White Asparagus Soup | CUESA

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Green and White Asparagus Soup

Source:

Adam Carpenter, Jasper’s Corner Tap & Kitchen

This recipe was demonstrated for CUESA’s Market to Table program on March 10, 2012.

INGREDIENTS

Green Soup Base
1 quart vegetable stock
Salt   
2 bunches of green asparagus, trimmed
2 cups spinach, washed and chopped
½ bunch mint, washed and chopped
½ bunch parsley, washed and chopped

White Soup Base
1 tablespoon extra-virgin olive oil
3 spring onions, chopped
1 spring garlic, chopped
Salt
1 Yukon potato, peeled and chopped
½ bunch asparagus stalks, peeled of all green
1 bouquet garni including leek, thyme, parsley, and bay)
2 cups vegetable stock
1 cup white wine (such as sauvignon blanc)
1 cup cream
1 tablespoon grape seed oil

Garnish
1 tablespoon extra-virgin olive oil
2 tablespoons mushrooms, chopped
½ cup Pencil asparagus tips
1 tablespoon grape seed oil

PREPARATION

1.    To make the green soup base, bring the vegetable stock to a boil and season with salt.

2.    Have an ice bath ready. Blanch the asparagus, spinach, mint, and parsley until tender, then transfer to the ice bath. Once cool, purée the blanched ingredients in the blender, then add the stock as necessary until the soup reaches the desired consistency. Strain and set aside.

3.    To make the white soup base, heat a large sauce pan with the olive oil. Add the onion and the garlic, season with salt, and let them sweat until translucent. After 3 minutes, add the potato, asparagus, bouquet garni, vegetable stock, and wine.

4.    Cook the soup down by half, then add the cream. Bring to a boil. Cook the soup until the potatoes are tender. Then add to a blender and purée until smooth (be careful because hot liquid in a blender expands quickly and could overflow). While mixing, add the grape seed oil.

5.    To make the garnish, heat the olive oil in a sauté pan over medium heat. Add the mushrooms and asparagus and sauté for 5 to 8 minutes, or until soft.

6.    To serve, heat both soups together in equal parts. Or heat each soup base separately, then slowly pour the green base into the right side of a bowl, and then the white base into the left half of a bowl, Garnish with the sautéed mushrooms and asparagus tips. Drizzle some grape seed oil on top.

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