To Market, To Market
Over the last dozen years, the Rehoboth Beach Farmers’ Market has become an institution under the guiding hand of Pat Coluzzi, who is on a mission to make the market a total experience for each farmer...
This 'cream' of asparagus soup from Chef Gretchen Hanson celebrates the arrival of spring.
Ingredients
- 2 bunches of fresh asparagus
- 1 celery root
- 1 sweet onion
- 2 Tablespoons extra virgin olive oil
- 7.5 ounces raw cashews
- 1 quart vegetable stock
- 2 Tablespoons parsley leaves or celery root leaves
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
Instructions
Soak raw cashews in cool spring water at least two hours or overnight.
Peel outer layer of asparagus stalks from two inches below the head. (While time consuming, this is paramount to the perfect smooth soup.) Cut off heads (last inch) of asparagus and reserve. Peel and dice celery root to equal one cup, peel and dice sweet onion. Sauté both in extra virgin olive oil and let lightly caramelize.
Heat vegetable stock to high simmer and put asparagus and parsley leaves in broth. Bring back to high simmer and add celery root and onion. Turn off heat. Purée entire mixture in Vitamix or food processer. Put back in stock pot.
Drain cashews and cover with fresh cool water to equal 2 cups total volume. Puree in Vitamix until thick and creamy. Pour into stock pan and whisk together. Add seasonings and heat slowly. Serve immediately. Can also serve chilled.
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