by coffeefoodwritergirl
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coffeefoodwritergirl's Notes:
Expand1 bunch asparagus (about 28 spears) Ask a question about this ingredient
3 stems green garlic (w/ bulbs about ¾ inch round) Ask a question about this ingredient
sea salt Ask a question about this ingredient
9 sprigs fresh thyme (plus more for garnish) Ask a question about this ingredient
Parmesan Croutons (see recipe below) Ask a question about this ingredient
olive oil (for cooking) Ask a question about this ingredient
your very best olive oil (for drizzling) Ask a question about this ingredient
1 cup chicken stock (homemade or I like Wolfgang Puck’s organic) Ask a question about this ingredient
¼ cup white wine Ask a question about this ingredient
Wash, dry and cut off thick bottom stems of asparagus. Drizzle with olive oil, sprinkle with sea salt and black pepper, distribute oil evenly and thoroughly throughout spears using either your hands or tongs and roast in 425 degree oven for about 9 minutes (until bright green and tender).
Ask a question about this stepThinly slice whites of garlic and chop greens.
Ask a question about this stepSauté whites and greens of garlic (reserving a few greens for garnish) with a sprinkling of sea salt in a little olive oil until whites are tender and almost translucent.
Ask a question about this stepSauté roasted asparagus in a little olive oil to heat through and soften further (but make sure still bright green). (Note: You do this because the roasting of the asparagus adds an extra layer of flavor, but if you leave them in the oven long enough to soften them up, then ends become dark and the color dims -- you want a bright green beautiful soup...)
Ask a question about this stepIn a blender add asparagus, garlic and oils from both pans and chicken stock. Blend on high until thick and somewhat smooth.
Ask a question about this stepPour into saucepan over low to med-low heat (make sure it just gently warms through and does not boil so that you do not lose color).
Ask a question about this stepChop thyme and add to soup along with the white wine. Stir and let slowly warm through (about 10-12 mins.). Adjust salt and pepper as necessary.
Ask a question about this stepMeanwhile make croutons (below)
Ask a question about this stepLadle into bowls, garnish with a little chopped green garlic, a sprig of thyme, a drizzle of your very best (fruity) olive oil and a few parmesan croutons. Enjoy!
Ask a question about this stepNote: Healthy Version: Omit croutons...
Ask a question about this step1 round rustic bread (about 5” in diameter) Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
3 tablespoons fresh grated parmesan Ask a question about this ingredient
Cut bread in half lengthwise and then cut into about 1 inch squares.
Ask a question about this stepMelt olive oil and butter in medium saucepan over medium heat.
Ask a question about this stepTurn heat up to medium high, add bread squares, generously sprinkle with salt and pepper (you want them to be a little more salty than usual to counter the mild subtle earthy flavor of the soup) and brown over medium high until lightly browned.
Ask a question about this stepTurn heat down to medium sprinkle have the cheese over the croutons, let brown, turn over, sprinkle with the rest of the cheese; let brown and then immediately remove to a plate to cool. (Cheese tends to cook quickly and burn so make sure you take them off right away after they are toasty-brown).
Ask a question about this stepWe usually get green garlic in the first CSA delivery - I will keep my fingers crossed that it will arrive again this year, so that I can try this soup It sounds wonderful.
Thanks, Jennifer Ann! Your chocolate olive oil cake with pine nuts looks great too. Looking forward to trying it!
Thanks guys! Let me know how it turns out...
So beautiful...with simple ingredients. I'm gonna try this as soon as I can find green garlic!
This looks WONDERFUL - I have a clump of garlic in my garden that volunteered from last year, I think it may get pulled up and made into this soup ....
I am a Southern California native born and raised (La Jolla) who's now freezing her behind off in the wilds of rural VT raising organic apple and this made me sad that I have to wait until June or July for green garlic and asparagus. A great combination of flavors simply done. I am sure it will be worth the wait.
Thnx. LND -- I love your blog. And the beautiful pics!
Oh, how I love green garlic - I'm bookmarking this for its first arrival in these parts :D Gorgeous dish!
What is Green Garlic? An immature garlic? Where can you find it?
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
I love green garlic and love asparagus! Sounds like a great recipe. I'm going to try this as soon as the green garlic shows up in my CSA box.