ASPARAGUS SOUP WITH RICOTTA CROSTINI
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
- Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
- In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
- Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
- Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
- Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
- While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams
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bahar khan
[email protected]This soup is a great way to get your daily dose of vegetables.
Kapeel Kumar
[email protected]I'm not a big fan of soup, but this recipe changed my mind. It's so creamy and flavorful.
ibem madighi
[email protected]This soup is so delicious and comforting. It's perfect for a cold winter day.
Janaka Kumara
[email protected]I made this soup for my family and they all loved it. It's a great recipe for a quick and easy weeknight meal.
Flare Summers
[email protected]This soup is a must-try for asparagus lovers.
Troy Luckey
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover asparagus.
Hadiza Adam
[email protected]This soup is amazing! I love the creamy texture and the flavor is spot on.
Uzoaru Gabriel
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Simo Yahya
[email protected]I made this soup for a dinner party last night and it was a huge success. Everyone loved it!
Muhammad Alomgir
[email protected]This soup is perfect for a light and healthy meal. It's also very flavorful and satisfying.
Haa Charles ebow
[email protected]I'm not a huge fan of asparagus, but I thought I'd give this recipe a try. I'm so glad I did! The soup was amazing and the ricotta crostini was the perfect touch.
Alfredo Dematos
[email protected]This soup was so easy to make and it turned out so creamy and delicious. I love the addition of the ricotta crostini.
Himeth Thewnuka
[email protected]I made this soup last night and it was a hit! The flavors were perfect and the ricotta crostini was the perfect accompaniment. I will definitely be making this again.
vivian enih
[email protected]Looks delicious! Can't wait to try it!