Green Asparagus Soup With Celery Seed Sour Cream
Serves 6.
Note: From "Heartland/ Farm-Forward Dishes From the Great Midwest," by Lenny Russo.
• 2 lb. asparagus, trimmed of woody ends
• 3 spring onions, trimmed
• 1 c. sour cream
• Sea salt and freshly ground white pepper
• 1 tsp. celery seed, lightly toasted
• 1 c. fresh mint leaves
• 2 c. vegetable broth
• 1 c. heavy cream, optional
• 1 1/2 tsp. lightly toasted hazelnuts, papery husks removed and coarsely chopped
• 2 tsp. chopped chives
Directions
Bring a large pot of salted water to the boil and set up an ice water bath. Plunge the asparagus and spring onions into the boiling water and blanch until tender, about 3 minutes. Drain and transfer to the ice water bath just until chilled. Remove and drain on paper towels.
In small nonreactive bowl, whisk together the sour cream and celery seed, and season with salt and pepper to taste. Cover and refrigerate.
When the vegetables have drained sufficiently, coarsely chop them into 1-inch pieces and place in a high-speed blender or food processor, working in batches if necessary. Add the mint and vegetable broth, and purée until smooth. Season to taste with 1/2 teaspoon salt and 1/4 teaspoon white pepper.
(For a richer version of this soup, slowly add the cream with the blender still running until well incorporated.)
To serve, divide evenly among serving bowls. Drizzle a little celery seed sour cream on top, and garnish with the hazelnuts and chives.
