Let’s revisit a recipe I posted back in 2010, shall we?
White Asparagus and Cauliflower Soup
– 1/2 an Onion
– 2 Tablespoons Butter
– 1.5-2 lb. White Asparagus
– 32 oz Chicken (or Vegetable) Broth
– 1 Head of Cauliflower
– Salt and Fresh Ground Pepper, to taste
– Bottle of Hard Cider (or Dry White Wine)
– 1 Tablespoon Dried Parsley
1. Chop onions and peel outer layer of asparagus below the bulb like tip before cutting into 1-2 inch pieces.
2. Soak head of cauliflower for 30 minutes in lightly salted water to clear out any sediments. Blot dry and then cut stem side up, removing the stalk. Split the florets till you are left with pieces around the size you’d find in a bag of frozen broccoli. Add cauliflower to a pot of boiling water. Cook till fork tender. Drain and set aside.
For me it took around 25 minutes over high heat.
3. Saute onions in butter over medium heat till soft and translucent. Add asparagus.
Note: You can either reserve the asparagus tips at this point to cook at the end for a bit more texture, or leave them in to be pureed along with everything else.
4. Cover and cook over medium heat for around 5 minutes. Add broth. Let boil lightly for around 30 minutes or the asparagus is done.
5. At this point you can either set the onion and asparagus mixture aside till it cools befor pouring it, and the cauliflower, into a blender or food processor, or blitz it all in your pot with one of those fancy stick blenders (you lucky dog you).
This is when you’d add your reserved asparagus tips back in by the way.
6. Stir and let cook uncovered for 3 or so more minutes (or the asparagus tips are done).
7. Add salt, black pepper, dried Parsley, and a Tablespoon or so of your Hard Cider, tasting for seasoning and adjusting accordingly.
8. Garnish with more parsley and ground pepper, serve, and enjoy!
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This soup is especially good with lightly toasted slices of bread with butter.
Just… don’t expect to have any leftovers.