Chef Ryan Muir,
Soup Pierre
A velvety mouthfeel of creamy mashed potato complemented by a buttery silkiness. The fresh asparagus hints of spring while lingering dill accents complete this smooth jazz concert. The potato in this recipe gives a wonderfully unique texture to a soup that is usually heavily cream-based.
Ingredients
1 1/4 cups asparagus, chopped
3/4 cup celery, chopped
2 1/4 cups peeled potatoes, cut into 1/2″ cubes
2 tsp butter
4 cloves garlic, minced
2 tsp lemon juice
2 1/2 tsp vegetable bouillion
1/4 tsp black pepper
1/2 tsp each of thyme and dill
1/3 cup heavy cream
5 1/4 cup water
2 tsp canola oil
parsley for garnish, chopped
Method
1. In a large soup pot over med-high heat, sauté onions and celery in butter until onions are translucent. Add garlic with 1 min left.
2. Add lemon juice, potatoes, bouillion, spices and water. Cover and bring to a boil, maintaining heat until potatoes are tender, approx 10 min.
3. Reduce heat. Add asparagus. Simmer 5 min, until tender.
4. Add cream and purée soup until smooth. Salt and pepper to taste.
Yield 4 servings