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Author Notes: A creamy soup -- with no cream. —garlic and zest
pound fresh asparagus
arge white potato (I used Yukon Gold), peeled and cut into 1/2" dice ~ 1 1/2 cups diced potato
pound sunchokes, peeled and cut into 1/2" dice
large shallots, peeled and sliced
tablespoons olive oil, plus more for drizzling
cups low sodium vegetable broth
teaspoon kosher salt, divided
teaspoon white pepper
microgreens for garnish (optional)
- Slice off the pretty tips of the asparagus about 1 - 1 1/2 inches long and reserve. Trim the woody ends of the asparagus and discard. Cut the remaining spears into 1" pieces and set aside.
- In a large saucepan, heat the olive oil over medium heat and add the shallots and 1/4 teaspoon salt. Cook until the shallots soften and become translucent - do not brown the shallots.
- Add the asparagus, potato and sun chokes to the shallots. Add vegetable broth, cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.
- Meanwhile, in a small saucepan, bring a cup of water to a boil. Prepare an ice bath by adding 1 cup of ice and 1 cup water into a bowl and set aside.
- Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.
- When the potatoes, asparagus and sun chokes are tender, transfer the vegetables and broth to a blender and puree until smooth. Season with the kosher salt and pepper.
- To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Top with a pinch of microgreens if desired.