Mario Batali
It's a delicious time of year for sure! Asparagus and strawberries are just the beginning of a bountiful farmers' market season! This week, Hirsch Fruit Farm will bring loads of asparagus for you to grill, saute, steam, wrap in bacon, or make into soup. Here's a recipe from celebrity chef, Emeril Lagasse.
Asparagus Soup
3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
Yield: 8-12 servings
Our vendors for Wednesday, May 15th include:
Blue Jacket Dairy
Dan the Baker
Gluten Free You and Me
GoldenLife Dog Food
Hirsch Fruit Farm
It's My Thyme!
Jam-Tastic Homemade Jams
Kingdom Fish
Ly-Ly's Bakery
Moffitt Maple Farm
Oh Lather Soap Works
Oink Moo Cluck
Pies by the Pie Man
Rhoads Farm
SaraBee Pure Honey
Speckled Hen Farm
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
VanScoy Farms
Our food cart: Short North Bagel Deli
Our musical entertainment: The Savory Chickens
Join us every Wednesday, May through September from 3:00-6:00PM!
Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017
For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!
Asparagus Soup
3 pounds fresh asparagus, rinsed8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
Yield: 8-12 servings
Our vendors for Wednesday, May 15th include:
Blue Jacket Dairy
Dan the Baker
Gluten Free You and Me
GoldenLife Dog Food
Hirsch Fruit Farm
It's My Thyme!
Jam-Tastic Homemade Jams
Kingdom Fish
Ly-Ly's Bakery
Moffitt Maple Farm
Oh Lather Soap Works
Oink Moo Cluck
Pies by the Pie Man
Rhoads Farm
SaraBee Pure Honey
Speckled Hen Farm
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
VanScoy Farms
Our food cart: Short North Bagel Deli
Our musical entertainment: The Savory Chickens
Join us every Wednesday, May through September from 3:00-6:00PM!
Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017
For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!
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