Chef Ed's 

Asparagus Soup 

with Shaved Romano and Corn Meal Croutons 

 

Ingredients 

2 tablespoon extra virgin Olive Oil 

1 to 1 1/2 pounds fresh Asparagus

1 large Spanish onion- small dice

3 celery stalks and some of the leaves- small dice

2 teaspoons of Marjoram Leaf

1 teaspoon of Ground White Pepper

4 cups of low fat chicken stock

Sea Salt to taste

-If the asparagus stems are thick, trim the stems- than cut off the tips of the asparagus, and set aside.

Roughly chop the asparagus spears.

Chef's Note: For this recipe I used 1 1/2 pounds of Pencil Asparagus.

In a large heavy bottom pot, heat the olive oil, than add the diced onions and diced celery- saute for about 5 minutes until the vegetables are soft (not brown), add the asparagus spears, and the Marjoram leaf, and ground white pepper. Saute for about 5 minutes more- than add the chicken stock, bring to a boil, cover and simmer for about 15 minutes, until the stems are soft

Chef's Note:You can substitute Vegetable Stock for the Chicken Stock

Take off the heat and puree in a food processor and until smooth- return the pureed soup to the pot and add the Asparagus tips, and cook, until the tips are tender.

Garnish Any kind of Crouton's of your liking and shaved Romano Cheese- or if you like a dollop of Sour Cream or Yogurt.

Chef's Note: Yield 6 serving as a first course for lunch or dinner. If you are freezing it, it will yield, 3 two cup plastic containers, and shown in the picture above.

Hope you make this delicious soup.  Enjoy, Chef Ed