- 1/2 bunchparsley
- 1/2 bunchmint
- 1 # spinach
- 2 bunch of green asparagus (trimmed) &/or extra pieces too
- 1 quart vegetable stock
- 2 cup vegetable stock
- 1 cup white wine (sav blanc)
- 1 cup cream
- 1 quart peeled yukon potato
- 1 T extra virgin olive oil
- 2 T butter
- 1 spring garlic
- 3 each spring onion
- 1 leek Sachet (leek, thyme, parsley, bay)
- 1/2 bunch asparagus stalks (peeled of all green)
- 1 T grape seed oil
Bring the vegetable stock to a boil and season with salt. Have a ice bath ready to blanch the vegetables.
Then blanch all of the ingredients till tender then cool down in the ice bath. Once cool puree in the blender adjusting the salt and the consistency with the cooking liquid. Strain and set aside.
Heat a large sauce pan with the olive oil. Add the onion and the garlic, season with salt, and sweat with no color. After 3 minutes add the potato, asparagus, sachet, and then the wine. Cook down by half and then add the cream. Bring to a boil then add the vegetable stock. Cook the soup till the potatoes are tender. Then add to a blender and puree till smooth (be careful because hot liquid in a blender expands quickly and could over flow). While mixing add the grape seed oil for flavor and season. Strain and set aside.
To finish the soup:
Heat both soups together in equal parts or separate. Then garnish with sautéed mushrooms and asparagus tips.