Green Asparagus Soup With Celery Seed Sour Cream And Toasted Hazelnuts

Name: Green Asparagus Soup With Celery Seed Sour Cream And Toasted Hazelnuts
Ingredients: 2 pound fresh asparagus, trimmed of woody ends; 3 spring onions, trimmed; 1 cup fresh mint leaves; 2 cup vegetable broth; 1 cup heavy cream (optional); 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground white pepper; 1 cup sour cream; 1 teaspoon celery seed, lightly toasted; sea salt and freshly ground black pepper, to taste; 1 1/2 teaspoon lightly toasted hazelnuts, papery husks removed and coarsely chopped; 2 teaspoon chopped fresh chives

Lenny Russo|April 11, 2016 4:16 pm EST

4.5 (2 ratings)

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This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year. I have demonstrated it numerous times at local farmers markets and in front of a camera for our local television broadcast affiliates. It never fails to draw praise from those who have tried it at home. This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.

Servings

6

Ingredients

2 pound fresh asparagus, trimmed of woody ends
3 spring onions, trimmed
1 cup fresh mint leaves
2 cup vegetable broth
1 cup heavy cream (optional)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1 cup sour cream
1 teaspoon celery seed, lightly toasted
sea salt and freshly ground black pepper, to taste
1 1/2 teaspoon lightly toasted hazelnuts, papery husks removed and coarsely chopped
2 teaspoon chopped fresh 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 a small nonreactive bowl, whisk together the sour cream and celery seed, and season with salt and pepper. 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 court-bouillon and purée until smooth. Season to taste with salt and 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.