greens' asparagus soup with orange creme fraiche

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* Exported from MasterCook *

 

Asparagus Soup

 

Recipe By :Annie Somerville, Fields of Greens (1993)

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups light vegetable stock -- divided, see directions

3 pounds asparagus -- ends snapped

1 tablespoon light olive oil

2 cups thinly sliced onions -- (1 medium yellow)

1 teaspoon salt -- divided use

pinch white pepper

1 cup sliced potatoes -- 1/4-inch thick

salt and white pepper -- if needed

1/4 cup fresh orange juice

 

Make fresh stock, adding the snapped ends from the asparagus. Keep warm over low

heat.

 

Cut asparagus into 2-inch pieces. Set aside 1 1/2 cups 2-inch long asparagus

tips cut on the diagonal for garnish.

 

Heat oil in soup pot. Add onions, half the salt, and all the pepper. Saute over

medium heat until onions are soft, about 5 minutes. Add potatoes and 1 cup

stock. Cover and cook until potatoes are soft, about 10 minutes.

 

Add asparagus, remaining salt remaining stock. Cook uncovered over medium heat

until asparagus are tender, about 15 minutes.

 

Puree soup in batches in blender or food processor. Return to soup pot; add

orange juice. Adjust salt and pepper.

 

Drop asparagus tips into lightly salted boiling water. Cook until tender-crisp,

about 1 1/2 minutes. Rinse under cold water to stop cooking. Garnish each

serving with a few asparagus tips and swirl of Orange Creme Fraiche, if desired.

 

S(Email from):

" PatH 2001-Mar-17 "

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Per Serving (excluding unknown items): 78 Calories; 3g Fat (27.4% calories from

fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 895mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

 

Serving Ideas : try with orange creme fraiche (see recipe)

 

NOTES : A simple, delicate soup to celebrate the early days of spring. The

first asparagus hints at the change of season -- away from the earhy taste of

root vegetables, toward lighter, fresher tastes. For a beautiful variation,

sprinkle each serving with chive blossoms. These little purple flowers add

wonderful color and a very light licorice flavor.

 

Nutr. Assoc. : 5846 0 4267 0 0 0 4608 0 0

 

 

 

* Exported from MasterCook *

 

Orange Creme Fraiche

 

Recipe By :Annie Somerville, Fields of Greens (1993)

Serving Size : 8 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup creme fraiche

2 tablespoons fresh orange juice

1/4 teaspoon minced orange zest

CREME FRAICHE:

1/2 cup heavy cream

3/4 teaspoon buttermilk

 

Combine.

 

To make creme fraiche, allow 36 hours for the cream to thicken and develop

flavor. Combine cream and buttermilk in a glass jar. Cover. Let stand 24 hours

in a warm dark black in the kitchen. Refrigerator for 12 hours and use. (The

creme is ready in 24 but the restaurant chills it 12 hours before using.)

 

S(Email from):

" PatH 17 Mar 2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 43 Calories; 4g Fat (87.7% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 7mg

Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1 Fat.

 

Serving Ideas : Dollop on soup or gratins

 

 

Nutr. Assoc. : 0 0 1012 0 2130706543 2130706543

 

 

 

 

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