Gerald Hopkins Asparagus Soup
A delicious spring soup explodes with flavour when fresh Muskoka asparagus are used in its preperation.
Ingredients:
1.5 lbs leeks, whites only, washed and cut in 1 inch cubes
1.5 lbs potatoes, peeled, cut in 1 inch cubes
1.5 lbs asparagus cut in 1 in ch pieces, tips reserved
3 oz olive oil
2.5 litre vegetable or chicken stock
.5 litre 35% cream
Salt & ground pepper, to taste.
Method:
Place a large thick bottomed pot on high and add the oil. Heat oil to just before the smoking point and add the leek whites. Sweat the leeks for approx. 2 minutes and add the potatoes, asparagus (make sure you reserve the tips) and the stock. Bring to a boil and reduce heat to a simmer. Simmer until the vegetables are tender. Puree soup and strain. Bring the soup back to a boil, add cream and season to taste. Once teh cream has been added do not boil. This soup may be served hot or cold. It may also be frozen and used later in the year when local asparagus is unavailable.
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