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Yields 4 servings
Served cold or warm, this non-fattening soup is very easy to prepare. The vibrant contrast of colors and flavors - between delicate green asparagus and spicy red pepper - makes this recipe a must for asparagus lovers. This recipe can be prepared up to 8 hours in advance, cooled, then covered and refrigerated until ready to serve.
For the Asparagus Soup:
1 quart unsalted chicken stock
1 tablespoon extra-virgin olive oil
1 cup leeks, white part only, split and thickly sliced (about 2 small leeks)
1/4 cup potatoes, peeled, in quarter-inch dice
24 jumbo asparagus, 2 inches of each hard stem end discarded, the rest in half inch slices
2 sprigs Italian parsley, leaves only
Salt and freshly ground black pepper
For the Sweet Pepper Coulis:
1/2 tablespoon extra-virgin olive oil
1 tablespoon peeled and chopped shallots
2 sweet red peppers, split, seeded, and coarsely chopped
1/2 cup unsalted chicken stock
6 drops Tabasco
Salt and freshly ground black pepper
Preparation:
For the Asparagus Soup:
Heat the chicken stock. Warm the olive oil in a pot over medium heat. Sweat the leeks for 5 to 7 minutes until soft (do not let them color). Add the hot chicken stock, potato, and a pinch of salt. Bring to a boil and cook for 6 to 8 minutes. Add the asparagus slices and parsley leaves and boil at high heat until tender, about 5 to 7 minutes. Pour into a blender until half full and carefully blend the soup until smooth. Season to taste with salt and strain into a bowl. Place the bowl over ice to cool rapidly (this will allow the soup to keep its vibrant green color). When cooled, cover and refrigerate until ready to serve.
For the Sweet Pepper Coulis:
Heat the olive oil in a small saucepan over medium-low heat. Sweat the chopped shallots and red peppers until soft, approximately 6 to 8 minutes. Add the chicken stock, bring to a boil, and cook for 4 to 5 minutes. Pour into a blender and blend until smooth. Add the Tabasco and salt and pepper to taste, strain, let cool, and refrigerate.
Presentation:
If serving cold, pour the cold asparagus soup into chilled cups and drizzle the sweet pepper coulis on top in your own design. If serving warm, heat the soup and sweet pepper coulis separately and serve the soup in warm bowls with the coulis drizzled on top.
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