Years ago, we had an exchange student from France who was extremely homesick. For lunch one afternoon, I made this soup which we she loved. I gave her the recipe and for several years every spring, I received a photo of her eating a bowl the soup. I’ve lost track of her after so many years. Hope she’s still making this — it’s delicious.
- 1/4 c. salted butter
- 1 medium-size yellow onion, chopped
- 2 stalks celery, coarsely chopped
- 3 medium russet potatoes, peeled an coarsely chopped
- 2 bay leaves, crumbled
- 2 quarts chicken sotck
- 2 pounds fresh asparagus
- 3 T. olive oil
- 1 1/2 cups heavy cream
- salt and freshly ground pepper, to taste
- Lemon Cream, recipe below
- In a 4 part heavy-bottomed saucepan, melt the butter over medium heat. Add the onions, leeks, and celery and cook until tender but not browned.
- Add the potatoes and bay leaves. Cook for 5 minutes.
- Meanwhile, in a separate saucepan, bring the stock to a boil. Add the boiling stock to the vegetables and simmer until the potatoes are soft, about 15 to 20 minutes.
- While the soup is simmering, remove and discard any tough white ends from the asparagus. Wash the stalks, and cut into 1-inch pieces.
- In a 10-inch skillet heat the oil over very high heat. Saute the asparagus in 3 batches, cooking only until it turns a brilliant green but is still very firm. Reserve the cooked asparagus in a bowl, then add it to the simmering soup all at once.
- Cook the soup about 4 minutes or until the asparagus is just barely tender, but still bright green.
- Remove the soup from the heat and puree in small batches in a blender or food processor.
- Strain the soup. Add the cream and return to the heat. Season with salt and pepper.
To Serve: Serve the soup in individual bowls with a dollop of Lemon Cream.
- 1/2 cup heavy cream
- 1 T. fresh lemon juice
- 1 t. grated lemon zest
- Pinch of sugar
Makes 1 cup
In the bowl of an electric mixer, combine the cream, lemon juice and zest, and sugar. Whip until stiff peaks form.