BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SOUP, ASPARAGUS LEEK

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Ingredients:

  • 2 pounds bias cut asparagus tips and a few stems, cleaned, stem end removed and reserved for stock

  • 4 medium leeks, about 4 cups split, cleaned, and sliced thinly
  • 2 cups chicken broth (see recipe or purchased salt free no yeast must stock)
  • 3-4 cups water (part of which  up to 1 cup can be apple cider)
  • 1-2 tablespoons EVOO
  • 1  teaspoon sea salt
  • 1 teaspoon coriander, fresh ground
  • 1/2 teaspoon fennel pollen (omit if not available)
  • ground pepper to taste, lightly if using fennel pollen

    for garnish

  • 2-4 tablespoons creme fraiche, or sour cream
  • 2 tablespoons bias cut spring onions (some whites and mostly green)
  • Salt and pepper croutons

Method:

Asparagus stock: use the trimmed stems of the asparagus, cut into 2 inch pieces. Place into pot and cover with water and chicken stock. Simmer 25 minutes. Strain out solids and reserve the stock.

Leeks: Place small amount EVOO in saucepan over medium low heat. Stir in sliced leeks, salt and coriander. Reduce heat; cook, stirring frequently, about 10 minutes to cook vegetables. Stir in apple cider and reduce a little. Stir in remainder of the chicken-asparagus broth and fennel pollen, if using. Bring back to simmer over medium – low heat for 10-15 minutes.

Asparagus tips:  Blanch tips and tender stems that are bias cut in boiling salted water until the color sets about 30 seconds; immediately stop cooking in ice water. Drain and dry and hold until needed to finish the dish. At service, heat a little EVOO in saute pan; add asparagus and saute until heated through and tender (check). Adjust seasoning with salt pepper and coriander.

Plate up:  Place hot asparagus in center of a warmed bowl. Laddle soup over aspargus; top with 1 teaspoon of creme fraiche or sour cream. Garnish with bias cut green onions and salt and pepper croutons.






TO RECIPES

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