Description
Asparagus soup with orange and pistachios
Ingredients
Units
Scale
- 1 1/2 lbs asparagus roasted
- 1tbsp extra virgin or blood orange olive oil (to roast the asparagus)
- zest from 1/2 organic orange
- 2 cups chicken broth
- 1/4 tsp chili flakes, or more to taste
- salt and pepper to taste
- 1/4 cup pistachios, toasted
- Cream or creme fraiche optional
Instructions
- Clean the asparagus, breaking off the ends at their natural break point. Place on a cooking sheet and drizzle with olive oil. Place in 400 degree oven and roast until just starting to get tender but not too charred. [url href=”undefined”]
[/url] - Remove from oven and place in food processor or Vitamix with 1 cup broth. Puree until smooth.[url href=”undefined”]
[/url] - Add orange zest, salt, pepper, (i often add a bit of lemon pepper too), chilis, and the rest of the broth. Puree.[/url][url href=”undefined”]
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- Lightly toast the pistachios in a pan on the stove. Watch them carefully as they toast very quickly and likely to burn.
- At this point you can determine whether you would prefer to serve hot or cold. I like both. If you want hot, place in pan and gently heat. Do not boil.
- Pour the soup into bowls, garnish with a bit of cream or creme fraiche, the pistachios and any leftover orange rind.
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