It’s a hot summer day. You want something that’s not only amazing to the palate, but doesn’t take long, and has a nice light feel. Or maybe you’re ready to entertain in your new home, and you want a dish that will impress all of your guests. Either way, I have an amazing soup for you. Make it as the main course, or enjoy it as an appetizer. Either way, you’ll be thrilled that you tried it!
Here’s What You Need
1/3 cup of butter, cubes
1 1/4 cup Shallots (You can also replace this with green onions)
2 1/2 pounds of Fresh asparagus, cut into bite-sized pieces
3 cups chicken broth
2/3 cup white wine (If you’d like to avoid the wine, just add in an additional 2/3 cup of the chicken broth)
2 1/2 teaspoons ground coriander
1/3 teaspoon of ground pepper (I prefer the white pepper, but black works just as well)
1 1/2 cups shredded Parmesan cheese
1/2 cup sour cream or cream cheese
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon garlic salt
Start off by melting the butter in a large skillet, over medium high heat. Once the butter has completely melted, add in the shallots or green onions, and let them cook until nice and tender. Next, add in the fresh asparagus pieces, and cook for 2-3 minutes. Gradually stir in the chicken broth and the wine (or additional chicken broth). Mix well. Sprinkle the coriander over the mixture. Bring the asparagus and the broth, to a rolling boil. Reduce heat, and cover. Allow to simmer for 5-7 minutes, or until the asparagus is tender. Turn off heat. Allow to cool a little and then pour asparagus mixture into a blender. Pulse until asparagus mixture is thoroughly pureed. Add in the pepper and the garlic salt. Pour back into skillet and keep warm until ready to serve.
To Make “Cheesy Crisps” For The Side
Line a large cookie sheet with wax paper. Heat up a skillet, and add a drizzle of olive oil. Add a few tablespoons of cheese, and allow to cook for a minute or two. Flip and brown on the other side. Place on waxed paper and allow to cool.
Mix together the sour cream, lemon juice and the zest. Mix well.
Fill soup bowls with asparagus soup, and top with a dallop of sour cream mixture. Serve with the cheesy chips.
Image Credit: My Recipes