by merrill
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my 134 recipes »
Photo by Sarah Shatz
1 tablespoon safflower oil Ask a question about this ingredient
2 large scallions, thinly sliced into half-moons Ask a question about this ingredient
1 1/2 pound asparagus, ends trimmed and cut into 1 1/2 inch lengths Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
Splash of Cognac (sherry or brandy will do) Ask a question about this ingredient
Pinch of freshly ground nutmeg Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
3 cups chicken stock or water Ask a question about this ingredient
1 1/2 teaspoon chopped fresh tarragon Ask a question about this ingredient
1/4 cup Greek yogurt, plus more for serving Ask a question about this ingredient
Warm the oil in a large saucepan over medium heat. Add the scallions and cook for a minute to soften slightly. Turn up the heat to medium high, add the asparagus and salt and sauté, stirring occasionally, for a minute or two, until the asparagus turns a vibrant green.
Ask a question about this stepAdd the Cognac or sherry or whatever you're using, the nutmeg and a few generous grinds of black pepper. Cook for another thirty seconds and then add the chicken stock. Bring to a boil, then lower the heat and simmer until the asparagus is just tender when pierced with a knife, another 3 or 4 minutes. Turn off the heat and stir in the tarragon.
Ask a question about this stepCarefully purée the hot soup in two batches using a blender and adding half of the yogurt to each batch. Put the puréed soup through a medium-fine strainer to get rid of any fibrous bits. Taste the soup and add more salt and pepper if necessary. To reheat, bring the soup to just below a simmer over medium heat, ladle into individual bowls and add a dollop of yogurt to each.
Ask a question about this stepDear Merrill,
I don't drink alcohol. Do you think sherry vinegar is a good substitute ? Thank you
Just made this for a friend's birthday luncheon today and it is lovely!
I just cooked this soup for my family, and while we all certainly enjoyed it, I feel it "needed" something - what it needed, I'm not so sure. Maybe more salt would have done the trick. That said, we are vegetarians, so I used vegetable stock; perhaps that was the lacking link.
I'll try it again, though.
It may in fact have been the vegetable stock. I find most veg stock has a heavy, sweet taste that tends to dampen other flavors. Maybe try it with water next time, and definitely don't be shy with the salt -- it will really make the asparagus sing. Let me know how it goes!
Great Soup!
I made a few edits. I cut the asparagus in 1/2 inch lengths and kept the fiber in. I used an immersion blender.
Fabulous! I will make it again.