We love asparagus soup and I have a go-to recipe from Food and Wine. When I saw Dorie’s version which included leeks I thought I would give it a go. After carefully reading the recipe I decided I would use Dorie’s ingredients but not her technique. Dorie has you peel the asparagus, I never peel, put the asparagus in a cheesecloth and boil to make asparagus water. Take out the asparagus and put in an ice water bath to stop the cooking. The recipe goes on from here to what I thought was my typical cooking technique.
Here is what I did. Put olive oil and butter in a pan. Add leeks, onion, shallot, garlic and cook for 5 minutes. Add asparagus and cook for another 5 minutes. Add chicken broth, bring to a boil and simmer for 30 minutes. Puree soup in blender and serve.
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