Asparagus Bisque With Fresh Dill

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Extra virgin olive oil
  • 1 lb asparagus
  • 2 medium leeks – washed and chopped
  • 1 large fennel – washed and chopped
  • 1 lemon – juice and zest
  • 3 tablespoons short grain rice
  • 3 cups of vegetable stock
  • ½ cup dill - finely chopped
  • 2 tablespoons sour cream
  • Blender

Instructions

  1. Cut the asparagus stalks into 1 inch pieces. You should have about 4 cups. Save some of the tips to garnish the soup
  2. In a large saucepan, heat the 1 cup of Olive Oil
  3. Add the chopped leeks, fennel and grated zest of a lemon. Stir
  4. As they begin to soften add the juice of the lemon. Stir
  5. Add the chopped asparagus, rice and 2 cups of the stock
  6. Turn down the heat and simmer, covered, for about 30 minutes until vegetables are tender.
  7. When cooked add the dill and take off the heat
  8. Purée the soup in a blender adding the remaining stock until it’s a smooth consistency
  9. Return the soup into a clean pot and season with salt, pepper and cayenne pepper to taste
  10. Finish with more Olive Oil and a spoon of sour cream
  • Servings : 4
  • Recipe Type :