2 lbs of asparagus , chopped ( save ends for stock )
1 large leek, white part plus an inch of the green, chopped and washed thoroughly. ( save the green part for the stock )
6 cups of quick stock or water ( recipe below )
1 and a half T. of olive oil or butter
1 small onion, chopped
salt and fresh pepper to taste
lemon juice to taste, ( 2 tsp. )
Heat the oil in a stock pot. Add the leek and onion and saute until the onion is slightly colored. Add one cup of stock and stew for several minutes. Add the remaining stock and asparagus and simmer , partly covered for 15 minutes. Cool for a short time and then either cuisinart or pass through a food mill to get rid of the fibers. Taste for salt and add lemon juice to taste. Add pepper and salt as needed. Chill the soup.
2 tsp. vegetable oil
1 onion peeled and coarsely chopped
1 carrot, chopped
1 celery rib
ends from all of the asparagus
2 bay leaves and several sprigs of fresh thyme
4 cloves of garlic, peeled and smashed
8 whole parsley branches or a handful of stems
the leek greens
2 tsp salt
2 quarts of cold water
To prepare the stock. Heat the oil in a stock pot, add the onion, carrot, celery, stir to coat and simmer while you prepare the rest of the vegetables and herbs. Add the rest of the vegetables and herbs, Cover the pot with a sheet of waxed paper and put the lid on. Sweat the vegetables, stirring for about 10 minutes.
Remove the waxed paper, add the salt and water. simmer , uncovered for 25 – 30 minutes. Strain the stock and use in recipe.
1/2 cup of whipping cream
1/2 cup of sour cream
fresh lemon rind
Beat 1/2 cup of whipping cream until it holds soft to medium peaks. Fold in 1/2 cup of sour cream. Finely crate the rind of one lemon into the cream mixture. Fold all together
1/4 pound fresh crabmeat
Ladle the cold soup into low serving bowls. Put the Lemon cream into a piping bag and pipe into each bowl. Sprinkle the soup with fresh crabmeat.
Makes 6 servings
| Topics: Recipes |