Asparagus-Shallot Soup
Serves 6
2 tablespoons olive oil
2 large or 3 small shallots, chopped
Kosher salt
Freshly ground pepper, to taste
3 minced garlic cloves
1 1/2 lb. asparagus, ends trimmed, spears cut into 2” pieces
3 cups stock
1 tsp. paprika
1/4 teaspoon dried tarragon or 5-6 fresh leaves
1 shallot for garnish
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In a pot over medium heat, warm the olive oil.
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Add the chopped shallot and cook for about 10 minutes, stirring from time to time.
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Add the garlic, stirring to keep from sticking. Season with salt and pepper.
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Add the chopped asparagus and stock. Bring to a boil, then lower heat to simmer. Cook until the asparagus is tender, about 15-20 minutes. Add paprika.
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Cool. Using an immerser or placing in a blender, blend until the soup is smooth. Taste and adjust seasoning.
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For a garnish, sauté an extra shallot, thinly sliced, and place a few slices on top of each bowl.
Make it fast: Use canned asparagus for a quick meal.
Allium free: Substitute fennel for leek and garlic.
A little sharper: In place of shallots, use 1 small onion, chopped in place of the shallot
A little milder: In place of shallots, try 1 large leek, white and green portions, thinly sliced
Make it richer: Add 1/4 cup half and half or heavy cream to take it to that next delicious step!