January 3, 2011 § Leave a comment
We’ve been eating a lot of soup lately. Certainly apropos with the rain and cold temps we’ve been having. Here’s a favorite that’s quick to make and very delicious. We like having this for lunch with a nice grilled cheese sandwich. I like to add a bit of cream to the soup to give it a bit more depth but you can always leave it out if you want a lighter soup. The soup is really really good by itself but it is absolutely outstanding with a drizzle of truffle oil. I used white truffle oil in the picture and boy oh boy, is it delicious! Hell, truffle oil can make an old rubber tire taste good. Just a note on washing the leek, make sure to get all the grit and grime between each layer.
Adapted from Giada de Laurentis
Serves aproximately 8 as first course
- 2 tablespoons unsalted butter, at room temperature
- 1 large leek (white and light green part only), thinly sliced
- 4 cups low-sodium chicken broth
- 2 pounds medium asparagus, trimmed and cut into 1/2-inch pieces
- 1/4 cup chopped fresh basil leaves
- 1/4 heavy cream
- Kosher salt and freshly ground black pepper
- Special equipment: an immersion blender or food processor or blender
- Goat cheese (optional)
- Truffle oil (optional but highly recommended)
In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
To serve: Ladle the soup into shallow bowls and drizzle with truffle oil or garnish with a tablespoon of goat cheese.
Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.