Asparagus Soup with Beet Salad

By Lionina - 1:41 AM



Asparagus Soup

1 tbsp butter
1 large onion, diced
2 scallions
3 cloves garlic, smashed
3 bunches of asparagus, trimmed and chopped into 1" lengths (Adding more asparagus means more intense flavor.)
2 quarts chicken broth
1/4 cup cream
1/4 cup parmesan (or 2 tbsp goat cheese, optional)
1 tbsp lemon
salt
white pepper

Sweat onions and garlic in oil. Add in asparagus and cover with chicken broth. Bring to a boil and cook until poach poached. Transfer to blender. Add salt and pepper, and cheese (optional) to taste, processing until smooth.

Beet Salad

olive or scallion oil
ginger juice
salt
dried or fresh dill, and/or a sprinkle with mixed cajun spices, and/or fresh mint
roasted beets, diced
cucumber, diced, salted and drained
chives, finely sliced

Emulsify dressing with a whisk and combine ingredients to taste. Top soup and salad with goat cheese, whipped with black pepper, lemon and a tiny bit of vanilla.


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