Asparagus Soup

An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox.

Serves six.

3 bunches spring asparagus, sliced,with bottom of stems removed
1 yellow onion, chopped
1 tablespoon olive oil
1 garlic clove
1.5 quarts vegetable broth
Salt and pepper to taste
1 cup Gruyere cheese, diced
6 Virginia ham slices, fried over medium heat in a sauté pan until their fat is drawn and they crisp.

In a nonstick casserole, heat olive oil and sauté onions and sliced asparagus.

Add garlic, vegetable broth and seasoning. Cook 10 minutes or until
tender and purée immediately in blender.

Put through fine strainer.

Heat six serving dishes, ladle soup and garnish with diced cheese and crispy
Virginia ham.

This recipe first appeared in the NorthWest Current newspaper.
Asparagus Soup.

Serves six.

3 bunches spring asparagus, sliced,with bottom of stems removed
1 yellow onion, chopped
1 tablespoon olive oil
1 garlic clove
1.5 quarts vegetable broth
Salt and pepper to taste
1 cup Gruyere cheese, diced
6 Virginia ham slices, fried over medium heat in a sauté pan until their
fat is drawn and they crisp.

In a nonstick casserole, heat olive oil and sauté onions and sliced asparagus.

Add garlic, vegetable broth and seasoning. Cook 10 minutes or until
tender and purée immediately in blender.

Put through fine strainer.

Heat six serving dishes, ladle soup and garnish with diced cheese and crispy
Virginia ham.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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