Cooking Instructions
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Step 1
Slice off the pretty tips of the
Asparagus (455 g)
about 1 - 1 1/2 inches long and reserve. Trim the woody ends of the asparagus and discard.
Step 2
Cut the remaining spears into 1" pieces and set aside.
Step 3
In a large saucepan, heat the
Olive Oil (30 mL)
over medium heat and add the
Shallots (2)
that have been peeled and sliced, and 1/4 teaspoon of the
Kosher Salt (2 g)
. Cook until the shallots soften and become translucent.
Step 4
Peel and dice the
White Potato (1)
and
Jerusalem Artichokes (225 g)
.
Step 5
Add the asparagus, potato and sun chokes to the shallots. Add
Low-Sodium Vegetable Broth (720 mL)
, cover and bring just to a boil. Turn down the heat to simmer and cook for 20 minutes until vegetables are tender.
Step 6
Meanwhile, in a small saucepan, bring a cup of water to a boil. Prepare an ice bath by adding 1 cup of ice and 1 cup water into a bowl and set aside.
Step 7
Add the asparagus tips to the boiling water and cook for 1-2 minutes until just tender. Use a slotted spoon or spider to transfer the asparagus tips from the boiling water to the ice bath to shock them and stop the cooking. Set aside until ready to serve.
Step 8
When the potatoes, asparagus and sun chokes are tender, transfer the vegetables and broth to a blender.
Step 9
Puree until smooth. Season with the
Kosher Salt (3 g)
and
Ground White Pepper (as needed)
.
Step 10
To serve, ladle the soup into bowls and swirl a teaspoon of olive oil over each bowl. Divide the asparagus tips among the bowls and float them in the soup. Top with a pinch of
Microgreens (to taste)
if desired.
