Puree of Asparagus Soup, With Roasted Pepper Coulis

Name: Puree of Asparagus Soup, With Roasted Pepper Coulis
Ingredients: 16 slices (1/2-inch thick) best-quality French bread; 1/3 cup extra-virgin olive oil; About 2 tablespoons freshly grated Parmigiano-Reggiano cheese; Freshly ground black pepper, to taste; 3 large bunches asparagus (about 3 1/2 pounds), rinsed well and hard bottoms cut off and discarded; Salt, as needed, for blanching the asparagus; 6 tablespoons unsalted butter, divided; 3 cups thinly sliced leeks (about 3 large), use the whites and light green; 4 cloves garlic, minced; 1 medium Idaho potato, peeled and diced; 6 cups best-quality chicken stock or vegetable stock; 1 teaspoon dried thyme or 1 generous tablespoon fresh leaves; 1/4 cup thick crème fraiche or heavy cream (optional, but highly recommended); Kosher or sea salt and freshly ground black pepper, to taste; Minced chives, to serve; 2 large red bell peppers, roasted until very tender, peeled, seeded and coarsely chopped; 1/4 cup extra-virgin olive oil; 1/2 teaspoon crushed red pepper flakes (optional); 2 cloves garlic, minced; 3 cloves cooked garlic; from Garlic Confit (optional)

www.laurengroveman.com

If you love asparagus, this soup is just delicious and, when served with a mixed green salad that’s lightly dressed with a perky-tasting vinaigrette, it makes

View full recipe on www.laurengroveman.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurengroveman.com.

Share this recipe:

Ingredients

16 slices (1/2-inch thick) best-quality French bread
1/3 cup extra-virgin olive oil
About 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper, to taste
3 large bunches asparagus (about 3 1/2 pounds), rinsed well and hard bottoms cut off and discarded
Salt, as needed, for blanching the asparagus
6 tablespoons unsalted butter, divided
3 cups thinly sliced leeks (about 3 large), use the whites and light green
4 cloves garlic, minced
1 medium Idaho potato, peeled and diced
6 cups best-quality chicken stock or vegetable stock
1 teaspoon dried thyme or 1 generous tablespoon fresh leaves
1/4 cup thick crème fraiche or heavy cream (optional, but highly recommended)
Kosher or sea salt and freshly ground black pepper, to taste
Minced chives, to serve
2 large red bell peppers, roasted until very tender, peeled, seeded and coarsely chopped
1/4 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes (optional)
2 cloves garlic, minced
3 cloves cooked garlic; from Garlic Confit (optional)