Asparagus Bisque with Black Pepper Creme Fraiche
By Sur La Table
Images
Serves
Makes 4 servings
Ingredients
Soup:
3 tablespoons unsalted butter
1 cup finely diced yellow onion
1 1/2 pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
3 1/4 cups water
4 cups baby spinach, coarsely chopped
1 teaspoon lemon zest
2 tablespoons coarsely chopped fresh mint leaves
3/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Crème Fraîche:
4 ounces crème fraîche
1 teaspoon freshly ground black pepper
2 tablespoons minced chives
Sea salt
3 tablespoons unsalted butter
1 cup finely diced yellow onion
1 1/2 pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
3 1/4 cups water
4 cups baby spinach, coarsely chopped
1 teaspoon lemon zest
2 tablespoons coarsely chopped fresh mint leaves
3/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Crème Fraîche:
4 ounces crème fraîche
1 teaspoon freshly ground black pepper
2 tablespoons minced chives
Sea salt
Procedure
To a large saucepan set over medium heat add butter, when butter is melted, add the onions; cook stirring occasionally until soft and translucent, 3 to 4 minutes. Add the asparagus and water, simmer until asparagus is tender about 10 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, whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To a small bowl, add crème fraîche, pepper and chives; whisk to combine. Taste and adjust seasoning with salt.
Ladle soup in warmed soup bowls and garnish with a dollop of crème fraîche.
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, whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To a small bowl, add crème fraîche, pepper and chives; whisk to combine. Taste and adjust seasoning with salt.
Ladle soup in warmed soup bowls and garnish with a dollop of crème fraîche.
Asparagus Bisque with Black Pepper Creme Fraiche
By Sur La Table
Serves
Makes 4 servings
Ingredients
Soup:
3 tablespoons unsalted butter
1 cup finely diced yellow onion
1 1/2 pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
3 1/4 cups water
4 cups baby spinach, coarsely chopped
1 teaspoon lemon zest
2 tablespoons coarsely chopped fresh mint leaves
3/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Crème Fraîche:
4 ounces crème fraîche
1 teaspoon freshly ground black pepper
2 tablespoons minced chives
Sea salt
3 tablespoons unsalted butter
1 cup finely diced yellow onion
1 1/2 pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
3 1/4 cups water
4 cups baby spinach, coarsely chopped
1 teaspoon lemon zest
2 tablespoons coarsely chopped fresh mint leaves
3/4 cup heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Crème Fraîche:
4 ounces crème fraîche
1 teaspoon freshly ground black pepper
2 tablespoons minced chives
Sea salt
Procedure
To a large saucepan set over medium heat add butter, when butter is melted, add the onions; cook stirring occasionally until soft and translucent, 3 to 4 minutes. Add the asparagus and water, simmer until asparagus is tender about 10 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, whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To a small bowl, add crème fraîche, pepper and chives; whisk to combine. Taste and adjust seasoning with salt.
Ladle soup in warmed soup bowls and garnish with a dollop of crème fraîche.
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, whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To a small bowl, add crème fraîche, pepper and chives; whisk to combine. Taste and adjust seasoning with salt.
Ladle soup in warmed soup bowls and garnish with a dollop of crème fraîche.