Asparagus Bisque with Black Pepper Crème Fraîche
By Recipe developed for Sur La Table’s Cooking Classes
Asparagus Bisque with Black Pepper Crème Fraîche
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- Soup:
- 3 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1½ pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
- 3 ¼ cups water
- 4 cups baby spinach, coarsely chopped
- 1 teaspoon lemon zest
- 2 tablespoons coarsely chopped fresh mint leaves
- ¾ cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- Crème Fraîche:
- 1 (5-ounce) container crème fraîche
- 1 teaspoon freshly ground black pepper
- 3 tablespoons minced chives
- Sea salt
For a variation on this quick and delicious springtime soup, substitute peas for the asparagus.
To prepare soup: Melt butter in a large saucepan over medium heat and add the onions; cook until soft and translucent, 3 to 4 minutes. Add the asparagus and water and simmer until asparagus is tender, about 15 minutes. Add spinach and cook just until the spinach wilts, about 2 minutes. Remove from heat and add lemon zest and mint. Taste and adjust seasoning with salt and pepper. Purée bisque using an immersion blender, or use a blender for a perfectly smooth and velvety texture. (If using a blender be cautious with hot liquids; vent the lid so hot air can escape. Blend on the lowest speed possible and use a towel to shield against splattering.) Return soup to the saucepan and whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To prepare crème fraîche: In a small bowl, whisk together the crème fraîche, pepper, and chives; taste and adjust seasoning with salt.
To serve: Ladle soup in warmed soup bowls and dollop with crème fraîche.
To prepare soup: Melt butter in a large saucepan over medium heat and add the onions; cook until soft and translucent, 3 to 4 minutes. Add the asparagus and water and simmer until asparagus is tender, about 15 minutes. Add spinach and cook just until the spinach wilts, about 2 minutes. Remove from heat and add lemon zest and mint. Taste and adjust seasoning with salt and pepper. Purée bisque using an immersion blender, or use a blender for a perfectly smooth and velvety texture. (If using a blender be cautious with hot liquids; vent the lid so hot air can escape. Blend on the lowest speed possible and use a towel to shield against splattering.) Return soup to the saucepan and whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To prepare crème fraîche: In a small bowl, whisk together the crème fraîche, pepper, and chives; taste and adjust seasoning with salt.
To serve: Ladle soup in warmed soup bowls and dollop with crème fraîche.