Ease of Preparation: Moderate
Time of Preparation: 45 minutes
Yield: 4 servings
Ingredients:
- 1 Bunch of fresh green asparagus
- 8 cups of water – (2liters)
- 1 bay leaf
- 10 whole black peppercorns
- 1 peeled and crushed garlic clove
- 4 tomatoes
- ½ of a chopped green bell pepper
- 1 tablespoon of chopped garlic – (15ml)
- 1 whole garlic clove
- 1 chopped onion
- 4 thick slices of toasted baguette
- ½ teaspoon of salt – (2.5ml)
- 1 tablespoon of unsalted butter – (15ml)
- 2 tablespoons of lemon balm – (30ml)
- Chiffonade – For garnish
Method:
Preheat Oven to 350°F – (180°C)
For vegetable stock, combine in a medium stockpot, water, bay leaf, crushed garlic and peppercorns. Bring to a boil and add ½ teaspoon of salt.
Trim off the woody stems of the asparagus, just at the point where it meets the more tender part of the spear. Set aside the stems.
Blanch the asparagus in the vegetable stock for 30 seconds. Remove with a slotted spoon and cool in ice water.
Using a small sharp knife cut a small cross in the bottom of tomatoes and blanch them for 10-20 seconds in the vegetable stock. Once tomatoes have all been blanched they need to be peeled, seeded, chopped and set aside.
Add reserved asparagus stems to pot to complete vegetable stock. Simmer for 15 minutes and strain out solids and set aside the asparagus tips.
In another medium stockpot heat butter and sweet onions for 3-4 minutes. Add chopped garlic and sweet for an addional minute. Add chopped green pepper and tomatoes and reserved liquid. Lower temperature and let simmer for approximately 10 minutes.
Meanwhile, rub baguette slices with whole garlic clove and drizzle with olive oil. Sprinkle with freshly grated Parmesan and bake for 5 to 10 minutes.
Place baked baguette slices into 4 individual soup bowls and top with reserved asparagus spears.
Season soup with salt and pepper and ladle into bowls over asparagus and baguette slices.
Garnish with chiffonade and lemon balm.
Serve and enjoy!
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