Recipe of the Week - Asparagus Soup with Pickled Ramps


We love simple recipes that feature delicious, local ingredients and this recipe from Five Senses Palate does exactly that! Top this soup with a drizzle of olive oil, chive blossoms, or - our favorite - pickled ramps.



Cut off the rough end of the asparagus. Peel the asparagus using a vegetable peeler, cut the tip ends to 3-inch length and the rest of the stalks into smaller pieces. Bring a large pot of water to a boiling, add a generous amount of salt. Prepare an ice bath in a big bowl. Add the asparagus to the boiling water and cook for 2 minutes. Transfer with a slotted spoon to the ice bath. Reserve one cup of the cooking water.

In a large skillet add the olive oil over medium heat. Add diced onion, red pepper flakes, a pinch of salt and a pinch of pepper. Cook until translucent, about 8 minutes.

Choose a few asparagus tips, cut them in half lengthwise, and reserve for garnishing.

In a blender add the rest of the asparagus, the onion mix, one cup of reserved cooking water, and blend on high for few minutes. If the soup is too thick add more water. Taste and season with salt and pepper.

Pass the soup through a large sieve if you want a smooth consistency, for a chunkier soup, you can skip this step.

Serve the soup at room temperature, carefully place the asparagus tips half on top, let them float. Add few drops of olive oil and arrange pickled ramps and chive blossoms or any other garnishments if using. Enjoy!

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