Starters : Asparagus Soup
Wednesday, January 7th, 20091 tablespoon of olive oil
1 onion, chopped finely
1 clove of garlic, minced
2 cups of water
1 lb of fresh asparagus (cut in 1″ pieces)
1 stalk of lemongrass
1 teaspoon of chervil
1 handful of fresh parsley with the stems removed
3/4 cup of white wine
lemon-pepper seasoning
In a pan, saute the olive oil, onion and garlic for 5 minutes. Add 2 cups of water, asparagus, lemongrass, chervil and parsley.
Simmer for 5 minutes only. Remove the lemongrass stalk and discard. Pour the mixture into a blender or food processor and blend smooth. Add white wine and season with lemon-pepper to taste.
Serve hot.
This recipe will make 4 servings.