Asparagus bisque
Tools
Ingredients
Serving
2 tbsp
unsalted butter
1
yellow onion, chopped
sea salt
250 g
floury potato, peeled and cubed
1 l
vegetable or chicken stock
1 kg
asparagus, ends trimmed and roughly chopped (about 600 g trimmed),
125 ml
double cream
2 tbsps
fresh lemon juice
half a bunch of fresh chives, chopped, for garnish
Step by step
Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened for about 5 minutes.
Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender for about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium- low and continue to cook until potato and asparagus are tender for about 5 minutes longer.
Add potato and asparagus mixture, cream and lemon juice to the jar of the KitchenAid ARTISAN Power Plus Blender.
Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.
Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium- size spears over pencil-thin or extra-thick ones.
Description