Green Garlic and White
Asparagus Soup
Recipe by Chef David
Sellers
green garlic photo
by: gourmetsleuth.com
I N G R
E D I E N T S
3 bunches white asparagus
2 bunches green garlic, washed thoroughly and roughly chopped
3 leeks, white part only, washed and diced
4 ounces whole butter
6 cups clear vegetable stock
2 cups heavy cream
2 sprigs fresh thyme
1 cup white wine
2 ounces chives, chopped
Salt and pepper to taste
I N S T R U C T I O N S
Sauté green garlic in butter. Add leeks
and continue cooking, until translucent, being careful not to brown
ingredients. Season with salt and pepper. Peel white asparagus and cut
into one-inch lengths, reserving the tips for garnish. Add white wine to
the leeks and garlic and reduce until almost dry. Add white asparagus
and vegetable stock. Simmer until all ingredients are tender. Add heavy
cream and simmer for 10 more minutes. Purée in batches if necessary and
strain. Return to saucepan and add asparagus tips. Check seasoning, add
salt if necessary, and finish with the fresh thyme. When asparagus tips
are tender, pour soup into bowl and garnish with chopped chives.
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