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Cream of Asparagus Soup with Smoked
Oysters and Coriander



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Cream of Asparagus Soup with Smoked
Oysters and Coriander
The Chalkboard - Santa Barbara, CA
Gourmet March 1988

4 large russet potatoes (about 2 1/2 pounds),
peeled and cut into 1-inch cubes
8 cups chicken stock
3 leeks including some of the
green part, halved lengthwise,
washed well, chopped
1 onion chopped
5 ribs celery, chopped
1 stick (1/2 cup) unsalted butter
2 pounds asparagus, trimmed
and chopped
White pepper to taste
1 1/2 cups heavy cream
1 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
Three 3 3/4-ounce cans smoked
oysters, drained
About 2 cups milk (enough to
thin the soup)
2/3 cup loosely packed fresh
coriander (cilantro)

 In a large kettle cook the potatoes in the stock over moderate heat for 15
to 20 minutes, or until they are tender.
While the potatoes are cooking, in a large skillet cook the leeks, onions
and celery in the butter over moderately low heat, stirring occasionally,
for 15 to 20 minutes, or until the leeks are softened. Add the leek mix-
ture and asparagus to the kettle and simmer the mixture for 10 minutes,
or until asparagus is tender. Remove the kettle from the heat and add
the white pepper, cream, and salt to taste.
In a blender or food processor purée the mixture in batches and force
the purée through a fine sieve into a large bowl, pressing hard on the
solids. Add the zest, lemon juice, and oysters and chill soup, covered,
for 3 to 4 hours, or until it is chilled well. Thin the soup with milk to
the desired consistency and stir in the coriander [cilantro].
Makes about 20 cups.

Featured Archive Recipes:
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(Jacques Pepin)


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