Asparagus Soup
Ingredients
Instructions
- 1
In a stockpot, heat the oil over high heat.
- 2
Add the onion, celery, garlic, carrots, thyme, and red pepper flakes to the pot. Cook over medium-high heat, stirring well, until the onions begin to soften, about 3 to 4 minutes.
- 3
Add the asparagus pieces and half of the tips.
- 4
Add the sherry, bring to a boil, and stir well to dislodge the brown bits at the bottom of the pot. Cook until the sherry is reduced by half, about 3 minutes.
- 5
Add the chicken broth and bring to a boil; reduce the heat to medium-low and cook for 40 to 45 minutes, stirring well every 15 minutes.
- 6
Add the soup, in batches, to a food processor and process it to a smooth, cream-like consistency.
- 7
Strain, place the soup back in the stockpot, and keep warm.
- 8
Serve the soup in bowls and garnish with sour cream and fresh dill. Decorate with pepper confit. <!-- TODO: LINK TO 'pepper confit' -->
💡 Cook's Notes
This is the "my favorite soup" of noted chef Nick Stellino. He cooked it on video, too. You can also use brandy, white wine, etc., but Nick Stellino prefers sherry in this recipe. For the complete recipe, include with the Pepper Confit recipe. <!-- TODO: LINK TO 'pepper confit' -->
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