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Chef Jamie Gwen RecipesChef Jamie Gwen Recipes
ASPARAGUS SOUP with LEMON ZEST
Serves 4
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
1 small leek (white and light-green part only), thoroughly washed and diced
2 celery stalks, diced
1 bunch medium-thick asparagus
4 cups chicken or vegetable broth
Salt and white pepper, to taste
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
1/4 cup crème fraîche or sour cream
Directions
  1. Heat the olive oil in a pot.
  2. Add the onions, leek and celery, and cook over low heat, sweating the vegetables without browning them for 10 minutes. Stir occasionally.
  3. Discard the ends, and cut the spears into 1-inch pieces.
  4. Add the asparagus to the pot and season with salt and pepper. Sauté 3 minutes more.
  5. Add the chicken broth and bring to a simmer. Cook until the asparagus is very tender, about 10 minutes.
  6. Working in batches, puree the soup in a blender or food processor, with the lemon juice.
  7. Adjust the seasoning with salt and pepper, and then chill the soup thoroughly in the fridge.

Serve the soup cold, garnished with a few croutons.
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