You may also like
Categories:
olive oil shallot kosher salt pencil asparagus peas white wine baby spinach Bread olive oil thyme kosher salt Parmesan fresh chives cilantro wedges olive oil
Viewed: 22 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 shallot, minced
- Kosher salt and freshly cracked black pepper
- 3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
- 1/4 cup dry white wine
- 2 cups lightly packed baby spinach
- Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
- Olive oil, for drizzling
- 1 1/2 tablespoons chopped fresh thyme
- Kosher salt and freshly cracked black pepper
- One 3-ounce wedge Parmesan
- Creme fraiche
- Finely chopped fresh chives
- Fresh cilantro leaves
- Lime wedges
- Good-quality extra-virgin olive oil
Method
- Preheat the oven to 425 degrees F.
- For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat.
- Add the shallot and salt and pepper to taste.
- Sweat until translucent, about 1 minute, being careful not to brown.
- Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes.
- Add the peas and sweat another minute.
- Pour in the white wine and deglaze the pot.
- Add 5 cups water and continue simmering until crisp-tender, another 10 minutes.
- Remove from the heat and set aside.
- Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender.
- In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color.
- Strain back into the pot through a fine mesh sieve.
- Return to a simmer until slightly thickened, 4 to 6 minutes.
- Season with salt and pepper.
- Remove from the heat.
- For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs.
- Once processed, transfer the breadcrumbs to a medium mixing bowl.
- Drizzle with a generous amount of olive oil.
- Toss with the thyme.
- Season mixture with salt and pepper.
- Transfer to a parchment-lined sheet tray.
- Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs.
- Place into the oven and bake until golden and crispy, 7 to 10 minutes.
- Remove from the oven and cool.
- To serve: Ladle the soup into shallow serving bowls.
- Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche.
- Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil.
- Serve immediately.
- When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
- Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
- Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
