Text 2347, 82 rader
Skriven 2010-10-03 05:21:00 av Dave Drum (1:124/311)
Ärende: SF Gate 646
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus Soup W/Herbed Goat Cheese Croutons
 Categories: Soups, Cheese, Breads, Poultry, Vegetables
      Yield: 7 servings
 
MMMMM----------------------------SOUP---------------------------------
      2 tb Butter
      3 c  Thin sliced leeks
  2 1/2 lb Asparagus (2 bunches)
      1    Bay leaf
      1 qt Chicken broth
           Kosher salt and pepper
        pn Cayenne pepper

MMMMM--------------------------CROUTONS-------------------------------
    1/2    Baguette; sliced 3/8" (20
           - slices)
           Olive oil
      3 oz Fresh goat cheese
      2 ts Fine chopped fresh tarragon,
           - dill, mint or basil
      2 ts Fine chopped shallots
           +=OR=+
      1 ts Finely chopped garlic
           Milk or cream
 
  You can also make this soup with just water rather than
  broth, but the flavor will be a bit purer and simpler.
  
  For the soup: Melt the butter in a stockpot or Dutch oven,
  then saute the leeks over medium heat until very tender,
  about 8 minutes, stirring often.
  
  Snap off the woody ends of the asparagus where they
  naturally break. Slice the asparagus into 2-inch lengths.
  
  Place the asparagus, bay leaf, broth and 1 quart water in
  the pot. Return to a simmer, cover and cook until the
  asparagus is very tender, 10-12 minutes.
  
  Puree the soup in a blender until very smooth, return to the
  pot to reheat gently and season with salt and pepper and
  cayenne. (You may need more than 2 teaspoons kosher salt to
  bring out the flavor, depending on the broth.)
  
  For the croutons: Preheat the oven to 375øF. Toss the
  baguette slices with olive oil, salt and pepper in a medium
  bowl, then spread out on a baking sheet and cook until
  crisp, 10 minutes.
  
  Combine the goat cheese with the herbs, shallots, salt and
  pepper to taste and a little bit of milk or cream if needed
  to get it to spreading consistency. Flip over the toasts and
  spread each with about 1 teaspoon of the cheese mixture,
  then return to the oven until the cheese is a bit dry, 5-8
  minutes.
  
  To serve, ladle the soup in bowls. Cut the toasts into
  quarters to serve on the soup (you can float whole toasts on
  the soup but they're harder to eat).
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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