If you’re in the mood for a good soup this summer, we may have just what you’re looking for in a new soup at Red Door in Little Rock.
The folks over at the Cantrell Road restaurant were kind enough to give us the recipe of their brand-new Cream of Fresh Asparagus Soup, and now we’re sharing it with you. It’s one that can be served hot or cold. Mark Abernathy, owner and chef of Red Door and Loca Luna, says he prefers it cold. And with rising temperatures, it may be the way to go when you visit Red Door this summer!
We’ll quit stalling now and just share the recipe. If you want to see how the professionals make it, be sure and stop by Red Door, 3701 Cantrell Road. Check out their Facebook page here.
Cream of Fresh Asparagus Soup
The ingredients:
•1/2 stick butter, unsalted
•1/2 onion, chopped
•1 clove garlic, crushed
•2 lbs. asparagus, about 15-20 in a pound, cut off bottom and rest into one-inch pieces
•6 cups chicken or vegetable stock
•1 medium potato, peeled and cut into one-inch pieces
•1 pint sour cream or créme fraiche
•salt and pepper
•cayenne pepper or smoked paprika for garnish
The process:
Melt the butter in a large saucepan over medium heat. Add the onion and cook for two minutes, then, add the garlic and asparagus. Sauté for 5-6 minutes. Then, season with the salt and pepper. Add the chicken stock and potatoes, and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus and potatoes are tender.
Carefully transfer to a blender and puree until smooth. Only fill the blender halfway each time. Loosen the lid slightly to allow for some air and cover the top with a paper fowl or rag to keep any spills at bay. Return blended mixture to the saucepan, then, stir in sour cream and season with salt and pepper to taste. Transfer to serving bowls. Add another small dollop of sour cream and garnish with pepper or paprika.