04 June 2014

Asparagus Soup with Ricotta Crostini + Summer Giveaway!!

whew, it's been a while since I posted a recipe! I tried this one out last night and it was so super tasty that I just had to share it with you all!!

Ingredients:
1 3/4 pounds of asparagus
3/4 tsp of sea salt, more as needed
2 large leeks, halved lengthwise and rinsed
1 qt chicken stock (I used about 1.5 quarts)
1 bay leaf
2 tbsp of EVOO
3 tbsp of uncooked white rice
1/4 tsp black pepper, more as needed
1 tsp lemon juice, more as needed
4 1/2 thick baguette slices, cut on bias
1/2 cup fresh ricotta
2 tsp minced fresh tarragon (or chives- which is what I used)
1 garlic clove, peeled and halved

Preparation:
1. Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups of salted water to a boil. Add tips and cook until just tender, 3-4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish




2. Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.



3. In a sauce pan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10-20 minutes; strain, discard the solids and save the stock.


4. 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, 7-10 minutes. At this point I added another cup or two of  chicken stock. It didn't seem to me that there was enough liquid in the pot.


5. Press soup through a food mil (or puree in a blender- they suggesting straining the puree through a sieve- I used the food processor and just let it be- and it still tasted delicious!!). Return soup to pot or bowl. Season with salt, pepper, and lemon juice to taste. Cover to keep warm.

6. Heat over 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.

7. While bread toasts, season ricotta with tarragon (or chives), salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into bowls and garnish with asparagus tips. Serve with crostini (duh). Enjoy!!




As usual The New York Times has done it again with a great meal. I enjoyed the fact that you use just about everything you bought at some point or another. Nothing is wasted of the vegetables and the soup has a great texture. 



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1 comment:

  1. This sounds so yummy! Will you come cook it for me?!

    ReplyDelete