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Saturday, August 3, 2013

asparagus lavender soup with lemon cream




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Asparagus Lavender Soup with Lemon Cream

Soup Ingredients:
3 lbs Asparagus, fresh
2 Tbsp Olive Oil
1 1/2 Tbsp Unsalted Butter
2 medium White Onions, chopped
2 medium Russet Potatoes, cubed
1 cup Rice
1/4 cup fresh Parsley, chopped
1 tsp fresh Thyme, chopped
1 tsp dried Lavender, finely chopped
6 cups chicken Broth
1/4 cup dry White Wine
1/4 cup fresh Lemon Juice
1 tsp fresh Lemon Zest
1/2 tsp Black Pepper
1/2 tsp Sea Salt

Lemon Lavendar Creme Ingredients:

1/2 cup Creme Fraiche
2 Tbsp fresh Lemon Juice
1/2 tsp fresh Lemon Zest
1/4 tsp dried Lavender, finely chopped

Wash asparagus & remove rough parts. Cut into 2" pieces, reserving the tips. Bring about 2 cups of water to a boil and drop the reserved tips in for about 1 minute to bring out bright green color. Drain, rinse with cold water to stop cooking, pat dry with a towel and set aside.

Heat Olive Oil & Butter in large stockpot. Toss in onions to saute until translucent. Stir in potatoes & rice cook about 5 minutes. Add in 2" asparagus pieces, thyme, lavender and parsley, as well as chicken Broth. Bring to boil & allow to simmer about 10 minutes.

Use handheld mixer, immersion blender or food processor to cream together the hot mixture until relatively smooth and creamy. Stir in wine, lemon juice, lemon zest, pepper & salt. Allow to simmer on low approximately 5 minutes.

To make Lavender Lemon Creme: Mix creme fraiche with lemon zest, lemon juice and dried lavender. Chill until ready to use.

Pour into separate bowls & swirl in or drizzle lavender lemon creme on top of each bowl of soup. Garnish with reserved asparagus tips and enjoy!

(i have to say this is an excellent THICK filling and delicious soup, i also think its beautiful~)