by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand3 cups asparagus, chopped into 1" pieces Ask a question about this ingredient
4 cups rich, homemade chicken stock Ask a question about this ingredient
2 cups fresh sorrel leaves Ask a question about this ingredient
Simmer the asparagus in the chicken stock for 10 minutes, or until tender.
Ask a question about this stepLadle the stock and asparagus into the blender (careful, it's hot) and puree. Strain for smooth-like-velvet texture, or don't bother, for a more rustic texture.
Ask a question about this stepSlice the sorrel leaves into a chiffonade and mince the chives.
Ask a question about this stepReheat the soup to a lazy simmer, stir in the sorrel and chives, then add the cream and bring the soup just short of a boil.
Ask a question about this stepServe in small bowls with a few chives scattered over the top.
Ask a question about this stepCream makes this soup extra rich and special. It's also nice just topped with a little dollop of Greek yogurt, for a lower calorie alternative.
Ask a question about this stepThanks so much. I hope you try it!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Supremely simple and just as elegant!