Zesty Lemon Asparagus Soup
Never have I ever…cooked a meal for over 2 hours. Well now I can say I have!
I have a love, hate relationship with cooking. Generally, I am so hungry I could chew off my arm. Any time I go to cook dinner, I want immediate pleasure… or close to. Anything that can be cooked in 20 minutes or less has a place in my heart (and stomach)!
Well, since starting a weightless competition with a few of my girlfriends three weeks ago, I have had to tame my crazy appetite and cook most of my meals from scratch. Last night was no different. After flipping through recipes, I stumbled upon a zesty lemon roasted asparagus soup. And let me tell you, it was worth the two-hour wait.
Because I only cook for one, I reduced the portions from a serving size of 4 to 2 and changed a couple ingredients. Feel free to adjust portions as necessary based on your family size. I hope you enjoy this mouth watering dish as much as I did!!
Zesty Lemon Asparagus Soup
Serving Size 2: Calories 457 per serving
1 lb of asparagus
1/4 cup of dry white wine
1 TBSP butter
1 TBSP all-purpose flour
2 large egg yolks
1/8 cup of fresh lemon juice
A pinch of sea salt
A pinch of ground pepper
4 TBSP extra virgin olive oil
1/2 lb oyster mushrooms
Chopped Dill for garnish
1) Peel and trim asparagus. In a saucepan, combine the asparagus peelings, onion, wine and 3 cups of water. Bring to a boil, then simmer, covered over moderately low heat until the asparagus trimmings are soft (approximately 1 hour). After done cooking, transfer the contents of the saucepan to a blender and puree until as smooth as possible.
2) Preheat the oven to 450 degrees. Slice the asparagus stalks diagonally into ~1/4 inch thick strips. On a rimmed baking sheet, place the sliced asparagus with 2 TBSPs of oil and season with salt and pepper. Roast for 8-12 minutes, stirring occasionally until golden, but still firm.
3) In a nonstick skillet, heat the remaining 2 TBSPs of oil and mushrooms; cook over moderately high heat for ~8 minutes until golden and crisp.
4) Melt butter in your saucepan after asparagus, onion, wine and water have been pureed. Over moderate heat, whisk in the flour until golden brown, ~3 minutes. After flour/butter are golden brown, whisk in asparagus broth until smooth and bring to a simmer. In a different medium bowl, whisk your egg yolks with the lemon juice. Gradually whisk in 1/4 cup of your broth, then whisk in 1/2 cup of broth. Return this mixture to the saucepan and simmer in the remaining broth, whisking frequently until hot. (This is to prevent the eggs from scrambling).
5) Finish by transferring your roasted asparagus to a shallow bowl. Ladle half of your soup over the asparagus and top with mushrooms, dill and season with salt.
Finish by putting your feet up and dig in!
**Original recipe can be fond at Food and Wine