Asparagus & Sorrel Soup by Laurie Richardone
Serves 4 2 Bunches Asparagus 1 large bunch of sorrel 1/2 cup goat yogurt, or other 1/2 lemon, juiced 1 tbsp. brown butter 1 tbsp. sea salt, to salt water for asparagus fresh herbs, like dill, or parsley, for garnish, optional Trim asparagus spears, leaving the tips and about 2 inches. In a shallow large pan filled with water, and sea salt, bring to a gentle boil. Place asparagus in the water, and cook for 3-4 minutes. Have an ice water bath ready, to submerge the asparagus in after cooking. This step will keep the color vibrant.
Keep out a few asparagus spears to garnish the soup. Lay in the center of the bowl. Keep the salted water you cooked asparagus aside. Some of the water will go into the blender with other ingredients to make the soup.
Sprinkle with herbs if using. Cooks note: If sorrel isn’t available use watercress or arugula leaves. Keep raw. Buon Appetito
Take the vein out of sorrel leaves, and set aside. The leaves will be kept raw, to blend with blanched asparagus. In a small pan on medium heat, brown the butter until a golden color. Put all the ingredients in a blender or food processor. Add 1 cup of asparagus water to start. Blend until combined and the consistency you like. Taste for seasoning.
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Serve in shallow white bowls. May 2021 | thesofiamagazine.com
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