Ingredients Jump to Instructions ↓

  1. Extra-virgin olive oil

  2. 1 onion, diced

  3. 2 ribs celery, diced

  4. 3 cloves garlic , smashed and finely chopped

  5. Kosher salt

  6. 2 bunches asparagus, stems trimmed

  7. 2 Idaho potatoes , peeled and diced

  8. 2 quarts chicken or vegetable stock

  9. 1 (4-ounce) log goat cheese , crumbled

Instructions Jump to Ingredients ↑

  1. Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.

  2. Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.

  3. On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

  4. In a blender or with an immersion blender , puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.

  5. Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!


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