In a large stockpot, melt the butter over medium heat. Add the onion and salt. Stir often for about 10 minutes until the onion is soft and golden. Add chicken stock and a couple of cups of water. Turn the heat to high and bring up to a simmer; then reduce the heat to medium, cook for another 15 minutes.
Cut the tips off the asparagus and cut in stalks into one-inch pieces. Add all the tips and spears of the asparagus and reduce heat to high, stirring occasionally until barely tender and somewhat green.) Turn off the heat, and using an immersion blender, puree until smooth, about three minutes. Strain through a sieve to make the texture of the soup a little finer. Turn the heat back on to low and season with some cayenne pepper, freshly ground black pepper, and some salt. Add the ½ cup of heavy cream and whisk it in. Taste and re-season if necessary.
In a separate bowl, put the ¼ cup of heavy cream, lemon zest, and Parmigiano-Reggiano and whisk it together for about a minute. Drizzle a little bit of the mix on the top of each serving and swirl it in with a wooden skewer. Sprinkle with a little cayenne pepper, and a little more lemon zest if desired.
3 comments:
Chef John,
Can you please make a New England Clam Chowder... pretty please. Make the soup a bit creamy and not too water down! Thank you!!!! :)
First of all, we did! Secondly, you only need to leave comments once. They don't appear until moderated.
Here are written directions if anyone wants them:
In a large stockpot, melt the butter over medium heat. Add the onion and salt. Stir often for about 10 minutes until the onion is soft and golden. Add chicken stock and a couple of cups of water. Turn the heat to high and bring up to a simmer; then reduce the heat to medium, cook for another 15 minutes.
Cut the tips off the asparagus and cut in stalks into one-inch pieces. Add all the tips and spears of the asparagus and reduce heat to high, stirring occasionally until barely tender and somewhat green.)
Turn off the heat, and using an immersion blender, puree until smooth, about three minutes. Strain through a sieve to make the texture of the soup a little finer. Turn the heat back on to low and season with some cayenne pepper, freshly ground black pepper, and some salt. Add the ½ cup of heavy cream and whisk it in. Taste and re-season if necessary.
In a separate bowl, put the ¼ cup of heavy cream, lemon zest, and Parmigiano-Reggiano and whisk it together for about a minute. Drizzle a little bit of the mix on the top of each serving and swirl it in with a wooden skewer. Sprinkle with a little cayenne pepper, and a little more lemon zest if desired.
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