Friday, April 27, 2012

Cream of Asparagus and Gruyere Soup

So it's spring, supposedly, in NorCal and that means a lot of asparagus in general all over California.  Most of it's grown in the central, or San Juaquin valley near Monterrey and Salinas.  It becomes quite cheap and plentiful and makes for great soups and sautes and whatnot so here's a soup of it with some delicious Gruyere.

I have to apologize for not getting a pic of this recipe but it was too good to wait until the next making to get a pic and post.

And then there's the Buzzcocks, some classic British punk that I dig every so often, today being one of those days.   - justin

Cream of Asparagus and Gruyere Soup
Time: 45 minutes
Difficulty: Medium
Serves: 6-8
  • 1/2 stick butter (1/4 cup)
  • 1/2 yellow onion, chopped (about 1/2 cup)
  • 1 tbsp minced garlic
  • 1 tsp salt 1 tsp ground black pepper
  • 2 lbs asparagus, ends trimmed and cut into 1 inch pieces (cut ends where stem becomes woody or tough)
  • 6 cups chicken or vegetable stock
  • 1 tsp smoked paprika
  • 1 1/2 oz sherry
  • 1 cup sour cream or Greek yogurt (room temp)
  • 2 oz grated Fontina cheese
  • 4 oz grated Gruyere cheese
Melt butter in large stock pot or dutch oven over medium-high heat.  Add onion, garlic, and saute for 5 minutes or until golden brown.  Add salt and pepper.  Add asparagus and saute another 4 to 5 minutes.  Add stock, sherry, and paprika and bring to a boil.  Reduce to simmer and cook for 30-45 minutes or until asparagus is tender.  Puree until smooth or until you reach the desired consistency. 

Return to pot and stir in sour cream or yogurt and bring back up to a simmer.  Slowly add Fontina and Gruyere and stir until fully melted into the soup.  Serve hot with some chopped scallion as garnish.

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