Cream of Asparagus Soup | Cooking with Genee Habansky

In a kitchen, food waste seems inevitable. At Herbaceous Catering Co. we try to use every part of the animal/vegetable to cut back on that waste. We regrow scallion butts, use onions peels as a natural food dye, and save chicken bones and carcasses for stocks and & soups. The stems of spring vegetable asparagus, often discarded, can be used to make delicious soups, which can be served warm or chilled.

Ingredients:

1. 1 bundle asparagus stems
2. 1 quart chicken stock (preferably homemade)
3. 1 onion, medium diced
4. 2 garlic cloves minced
5. 1 tablespoon olive oil
6. 1 tablespoon butter
7. Salt and pepper to taste
8. In a heavy-bottomed sauce pan, sweat onions in olive oil and a pinch of salt on medium low heat for 5-7 minutes until translucent.
9. Add garlic, and asparagus stems, cook for an addition 2 minutes.
10. Add stock and bring to a boil.
11. Cover & reduce heat to a simmer, cook for 2 hours.
12. Add 1 table spoon of butter and remove from heat and puree using an immersion blender. If you don't have access to an immersion blender, a 5 speed blender will work fine. Remember when blending to have a kitchen towel over the lid.
13. Pour through a fine mesh strainer to remove any fibrous parts.
14. Season with salt and pepper to taste.

Recipe:

1. In a heavy-bottomed sauce pan, sweat onions in olive oil and a pinch of salt on medium low heat for 5-7 minutes until translucent.
2. Add garlic, and asparagus stems, cook for an addition 2 minutes.
3. Add stock and bring to a boil.
4. Cover & reduce heat to a simmer, cook for 2 hours.
5. Add 1 table spoon of butter and remove from heat and puree using an immersion blender. If you don't have access to an immersion blender, a 5 speed blender will work fine. Remember when blending to have a kitchen towel over the lid.
6. Pour through a fine mesh strainer to remove any fibrous parts.
7. Season with salt and pepper to taste.

About Herbaceous Catering Company:

The menu at Herbaceous Catering Company is always fresh, fusing only the best local and seasonal produce with big flavors. We draw inspiration from the special culinary histories and traditions we've inherited though our families. Herbaceous is devoted to creating a very personalized menu that is ambitious and imaginative to fit your specific pallets, and of course our food is always delicious.

Happy Eating!
Chef Genee Habansky
www.HerbaceousCatering.com
herbaceouscatering@gmail.com
203-581-0661