Wednesday, June 24, 2009

Asparagus Soup


Grilled Asparagus Soup served cold with chopped almonds and extra virgin olive oil.

I grilled asparagus then pureed it with my recently-made chicken stock, lemon juice and some garlic scapes (just cause I had them on hand).

I let the mixture cool then topped with chopped almonds and a drizzle of evoo.

The soup was kinda powerful. Next time I'll add a touch of honey for some sweetness and maybe a touch of cream, just for a little enrichment. The almonds were great in the soup.
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6 comments:

  1. RyanJune 24, 2009 at 8:16 PM

    evoo, my favorite word acronym thingy, after df and bf, duck fat and bacon fat

    ReplyDelete
  2. imstillalittlekidJune 24, 2009 at 9:13 PM

    Oh the almonds! That looks delicious.

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  3. AnonymousJune 26, 2009 at 7:55 AM

    OMG, I am loving this blog. I can't believe you're only 16. Amazing!

    ReplyDelete
  4. UnknownJune 26, 2009 at 4:28 PM

    I made asparagus soup the other day and it was also mighty powerful -- maybe too much lemon juice but it also had a dash of sweet vermouth, so who knows. Next I will add some cream, then on top some parmesan cheese and a dash of olive oil. Might help.

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  5. michael, claudia and sierraJune 26, 2009 at 11:27 PM

    great idea
    tempted to give it a whirl

    ReplyDelete
  6. Alexa B.June 29, 2009 at 9:04 AM

    If you were 5 years older, I'd ask you to marry me. Just kidding..but seriously.
    I'm curious what your stance is on organic foods, and have you ever considered creating any vegetarian dishes?

    ReplyDelete