I start planning for St. Patrick’s Day shortly after the New Year because
it, like Thanksgiving, is a good-time “foodie” holiday where you
leave both gifts and guilt at home, and eat, drink, and be merry.
Basically I make the same, traditional meal of corned beef, colcannon, and
Irish soda bread, but I do try to mix things up where I can, such as in the
soup starter. Most of the time it’s Potato-Leek, but this year I’m trying
something different with this fragrant, rich and creamy asparagus soup.
It’s from the cookbook produced by one of my favorite local restaurants, Magpie’s on Historic Main Street in downtown Saint Charles, MO. Whether you eat in the cozy interior, or the
delightful patio along cobbled Main Street, the food is always good, and the
experience always pleasant. As I’d enjoyed
this soup many times at the restaurant, I was thrilled to see it in the
cookbook. I was equally thrilled to see how quick and easy it is to prepare. Delicious when served cold, warm, or hot, it is the perfect all-seasons soup.
Here is the recipe as it appears in the cookbook, but I cut it down by
thirds (so, 1 bunch of Melissa’s
fresh asparagus tips. 1 quart chicken stock, 10 ounces of cream, etc.). Wonderful!
Cream of Asparagus
Soup
Magpie’s Restaurant, Saint Charles, MO
3 bunches asparagus, woody stems removed, tips
cut off and reserved for later (Cut the rest into 2” pieces)
1 quart 40% cream
2 tablespoons dried tarragon
¾ cup cornstarch dissolved in1cup cold water
3 tablespoons butter, cut into ¼” thick pieces
Pour chicken stock into a heavy stock pot and
add asparagus, excluding the tips. Bring
to a simmer, and cook for about 10 minutes.
Using an immersion blender, purée mixture until smooth and creamy. (If you don’t have an immersion blender, use
a stand blender or food processor, but allow mixture to cool slightly before
doing so, and puree in batches.)
Return puréed mixture to stock pot, and add in
reserved asparagus tips. Stir in the
cream and tarragon. Return to a low
boil. Thicken with the cornstarch
dissolved in water, stirring constantly.
Continue to cook and stir for another 5 minutes after it has thickened,
then add the butter, stirring until butter has melted.
Makes about 5 quarts.
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3 comments:
Pattie - you're so right about leaving the gifts and the guilt at home on St. Pat's Day! Well said! It's actually one of my favorite 'food holidays' too. Everyone is in a great mood - green beer helps! Hope you are well- still enjoying your blog.
Looks divine Patty, I love your little bowls!
Jenna
Something else to do with tarragon! Hadn't thought of that combination - sounds good!
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