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Currituck Asparagus Soup

October 23, 2014 |
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Recipe courtesy of Chef Evan Hayes
as seen on episode “Currituck Asparagus”, season 4

Preparation – Medium, Serves 4

Ingredients:

  • 1 ½ Sweet Onion
  • 1 ½ Bunches Asparagus, chopped, set aside tips
  • 3 Cloves Garlic, minced
  • ½ Bulb Fennel
  • 1c White Wine
  • 1 tbs Lemon Juice
  • 1 ½ tbs Honey
  • 1 Pint Chicken Stock
  • 1 Pint Heavy Cream
  • 8 oz Cream Cheese
  • 2c Spinach
  • 1/8 tsp Coriander
  • Salt & Pepper to taste

In large sauté pan, sauté onion, garlic, and fennel. Combine wine and honey until honey is dissolved completely. Deglaze pan with wine and honey mixture. Pour sauté into medium stockpot. Add chicken stock, and reduce by half over medium-high heat. Add cream and bring back to a slow boil and season base to taste. Add asparagus and cook for 1 minute. Remove from heat. With ladle, add equal parts soup, cream cheese, spinach to blender. Strain each batch through chinois bach into medium sauce pan. Bring back to a simmer. Serve into soup bowl and top with crab meat garnish.

Crab Garnish

  • Reserved Asparagus tips
  • 2 Ears of Corn, cut from cob
  • ½ lb Jumbo Lump Blue Crab
  • 2 tbs Fresh Dill, chopped
  • ¼ c Crème Fraiche

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Category: Recipes

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