CincyEats

A very close friend of mine had his 30th Birthday over the weekend. Gary has had many 30th birthdays, so for this one I asked if he wanted to come over my place for a relaxed dinner.  I had visions of burgers on the grill while we relaxed on the deck.  Both of those dreams vanished when he called me up and said that he wanted cheese grits, something braised and bacon wrapped asparagus. Talk about high maintenance, but I love him so I would have made anything he wanted.

I wanted to give Gary what he wanted but as the same time not take his request too literal.  As I was doing my normal Saturday morning ritual of watching cooking shows, drinking coffee, and making a shopping list, I saw it. An episode of Secrets of a Restaurant Chef where she was  making chilled asparagus soup.  I immediately thought to myself, how perfect! I can easily add bacon and have bacon wrapped asparagus in a bowl.

The soup is creamy and light.  The asparagus flavor is up front and strong.  It would be perfect for a light lunch or the start of a dinner.

Chilled Asparagus Soup

Olive oil

1 onion, diced

2 ribs of celery, diced

3 garlic cloves, minced or pressed

2 bunches of asparagus

2 Idaho potatoes, peeled and diced

2 quarts chicken stock

1 (4 oz) log of goat cheese

kosher salt

Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.

Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.

On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.

Garnish with the reserved asparagus tips and crumbled goat cheese

Notes:  When I served this soup I substituted the Silverlake Chevre from Blue Jacket Dairy for  the goat cheese.  I crumbled a few pieces of bacon on top for a smoky flavor (really not necessary). I also added added a little white pepper for a mellow spiciness.

Please take the time to sieve the soup because it makes it so much more smooth and silky.