greener pastures

perfecting the "done before they arrive" party- a work in progress

Categories: Salads and Dressings, Soups, Breads, Pizza, Tarts, Supper, Dinner Party, Posted on August 22, 2012 by Sandy Bergsten

 

With success on the tart front it’s time to round out our lazy august supper. A simple chilled soup is the perfect way to beat the heat and put your guests at ease. All soups should really be made a day in advance to allow the flavors to meld. Doing so means no mess in the kitchen the day of. And with a chilled soup no last minute heat. To kick off our weekend dinner for four I’m serving a chilled asparagus soup. And alongside the onion tart- mache greens tossed simply with walnut oil and a pinch of black truffle salt.

asparagus soup

Trim and peel the asparagus stalks (if you don’t you will need to strain the soup- much easier to peel them before)

asparagus soup

Cut the peeled asparagus into ½ pieces.

asparagus soup

Melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the chopped asparagus and sauté until bright green, about three minutes.

asparagus soup

Save several tips for garnish.

asparagus soup

Add the broth. Bring to a boil, lower the heat and simmer until asparagus is tender about 15 minutes. Remove from the heat. Carefully puree with a hand blender.

asparagus soup

Stir in the heavy cream. Cool until room temperature, then refrigerate.

asparagus soup

Garnish with saved asparagus tips

asparagus soup

A mache salad couldn’t be simpler. Drizzle greens with walnut and a pinch of truffle salt.

asparagus soup

Toss and serve. The bright green and pungent saltiness is the perfect accompaniment to the onion tart. And oh so French!

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