Cream of asparagus soup with tapenade and crispy leeks - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Cream of asparagus soup with tapenade and crispy leeks

Posted: Updated:

Get this recipe courtesy of Corinne Rice of Chartreuse, serving up gourmet raw, vegan monthly pop-up dinners in Detroit.

The November 18 event is a fundraiser for Detroit SOUP to help make Detroit's historic Jam Handy building their home. Details and tickets at chartreusedetroit.com.

Note: Prepare the asparagus and leeks one day ahead, as described below.


Asparagus:
Cut 4 c. asparagus into 1-inch pieces and place in the freezer overnight. Remove from freezer to thaw a few hours prior to serving.

Almond milk:
Blend the following ingredients in a blender until well well-blended. Strain through a "nut-milk" bag or cheesecloth.
3 c. water
1 c. almonds
½ t. lemon juice

Soup base:
Blend the following ingredients in a high-powered blender until creamy.
1 batch almond milk
1 ½ avocados
1 clove garlic
1 ¼ t. salt
½ t. black pepper

Tapenade:
Place the following ingredients in a food processor until well combined.
2 c. pitted black olives
3 T. olive oil
2 T. fresh parsley
1 T. lemon juice
½ t. salt

Leeks:
Cut 1 leek into very thin slices. Place on a dehydrator tray and dehydrate at 105 degrees for 12 hours.

Garnish:
Paprika

To assemble: Place a small handful of the asparagus slices in a bowl. Pour 1 ½ c. of the soup base over the asparagus. Using a small ice cream scoop or spoon, place a scoop of black olive tapenade in the center of the soup. Top the tapenade with crispy leeks. Sprinkle paprika and serve.

  • Recipe CollectionMore>>

  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

  • Sunday Brunch with Joe Muer Seafood

    Sunday Brunch with Joe Muer Seafood

    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

    Radish recipes

    Tuesday, July 22 2014 9:35 AM EDT2014-07-22 13:35:02 GMT
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
Powered by WorldNow

25 FOX Drive
Dedham, MA 02026

Phone (781) 467-2525

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices