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Asparagus Soup with Garlicky Parmesan Pita Crisps
Serves: 8 as an appetizer, 4 as an entree
Prep time: 5 to 10 minutes
Cook time: 20 to 25 minutes
Dirty Pans: 2 Storage: Freezes well, up to 1 month
Time-saver: Can be made 1 to 2 days ahead
For the soup
For the chips
To Make The Soup
Prep time: 5 to 10 minutes
Cook time: 20 to 25 minutes
Dirty Pans: 2 Storage: Freezes well, up to 1 month
Time-saver: Can be made 1 to 2 days ahead
For the soup
3 | tablespoons butter |
6 | large shallots, coarsely chopped |
1 | teaspoon fresh thyme, coarsely chopped |
3 | tablespoons all-purpose flour |
3 | pounds fresh asparagus, coarsely chopped |
6 | cups chicken stock, vegetable stock or water |
½ | cup heavy cream |
3 | tablespoons fresh lemon juice |
½ | teaspoon salt |
¼ | teaspoon freshly ground pepper |
2 | whole wheat pitas, cut into triangles and pulled apart into single pieces |
4 | tablespoons butter |
2 | garlic cloves, peeled |
½ | cup grated parmesan cheese |
To Make The Soup
- Melt butter over medium-low heat in a large saucepot. Add shallots and thyme and cook for about 5 minutes until shallots are soft. Add flour and stir thoroughly, about 2 to 3 minutes.
- Add asparagus, stock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer asparagus for 4 to 5 minutes until tender. Using a handheld blender, blend soup until very smooth. (If using a regular blender add soup to the blender in batches to avoid overflow.)
- Add cream, lemon juice, and additional salt and pepper to taste. Heat over moderatley low heat until hot, garnish soup with crisps, fresh thyme and serve.
- Preheat oven to 375˚F. Melt butter in a microwave safe dish with whole garlic cloves, for 30 seconds, or until melted.
- Brush pitas with butter and sprinkle with Parmesan cheese. Bake for about 15 minutes until lightly toasted and cheese is perfectly melted.
PAIRING
Te Mara Pinot Gris 2007; $25.99
Central Otago, New Zealand
Te Mara Pinot Gris 2007; $25.99
Central Otago, New Zealand