Asparagus Soup With Sumac And Watercress Recipes

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ASPARAGUS SOUP WITH SUMAC AND WATERCRESS



Asparagus Soup with Sumac and Watercress image

This beautiful, seasonal spring soup is a wonderful canvas for whatever you have on hand. I like to finish it off with a little feta to highlight that Mediterranean idea behind the soup. Beautiful, wonderful tahini and sumac flavors really come through.

Provided by Hugh Acheson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tbsps unsalted butter
2 shallots, diced
1 cup celery, diced
1 cup yellow potato, diced
2 sprigs fresh thyme
2 bay leaves
4 cups chicken stock
1 pound asparagus, trimmed and cut in 1-inch pieces
3/4 tablespoon kosher salt
2 cups Watercress
1/2 tsp ground sumac
2 tbsps tahini
2 tbsps heavy cream
Feta cheese, for garnish
Potato chips, for garnish
Chopped scallions, for garnish
Aleppo pepper, for garnish
Olive oil, for garnish

Steps:

  • For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
  • Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
  • Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.

ASPARAGUS POTATO AND WATERCRESS SOUP



Asparagus Potato and Watercress Soup image

This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.

Provided by CountryLady

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups asparagus, trimmed,peeled if thick & cut in pieces
1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
1/8 cup shallot, peeled & finely diced
1 teaspoon garlic, peeled & finely diced
2 bunches watercress
6 cups chicken stock
1/2 bunch tarragon
1 tablespoon butter
1 cup 35% cream (heavy)
salt & pepper
chervil (to garnish) (optional)

Steps:

  • Over medium heat, sweat the shallots and garlic in butter in a pot.
  • Once the shallots are translucent add the potato, asparagus and tarragon.
  • After a minute, add the chicken stock and bring to a simmer.
  • Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
  • Place back in pot and bring to a boil.
  • Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
  • Repeat until it suits you.
  • Add the cream and season with salt and pepper to taste.
  • Garnish with chervil.

Nutrition Facts : Calories 362.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 84.8, Sodium 574.6, Carbohydrate 21.1, Fiber 2.1, Sugar 7, Protein 13.2

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