White Asparagus Soup with Ricotta Pancakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- Ingredients
- 32 ozs white Asparagus
- 1 onion (finely chopped)
- 2 Tbsps butter
- 6 cups Chicken broth
- ½ cup half and half cream
- salt
- peppers
- dry white wine (optional)
- fresh Chives (sliced into thin strips)
- For Ricotta Latkes
- 1 cup whole milk Ricotta cheese
- ¾ cup flour
- 3 eggs
- 2 Tbsps sugar
- 1 tsp salt
- ½ tsp Baking powder
- fresh Chives (chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Peeler, 1 Oven rack, 1 Bowl
Preparation steps
1.
Peel the asparagus well, using vegetable peeler, starting just below the head. Trim the woody ends and cut into 2-inch / 5 cm pieces, reserve the heads.
2.
Melt butter in a large saucepan and sauté the onions until soft. Add the asparagus, excluding the heads; cook for 5 minutes. Add the broth and gently simmer for 30 minutes, or until the asparagus is very tender.
3.
Purée the soup using an immersion blender. Bring to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until the heads are fork tender. Reduce heat; add the cream, heat through.
4.
Season to taste with salt and pepper. Add wine to taste, if desired. Garnish with fresh chives.
5.
For Ricotta Cakes:
6.
Meanwhile, combine ricotta, flour, eggs, sugar, salt and baking powder in a food processor. Pulse for about 45 seconds, pausing to scrape the sides of the bowl, once or twice. Fold in the chopped chives.
7.
Coat a skillet set over medium heat with nonstick cooking spray. Drop batter by the spoonful onto the hot skillet. Cook the latkes in batches, for 1 to 3 minutes on each side until golden brown and cooked through. Coat the skillet with nonstick cooking spray between each batch. Keep warm and serve immediately with soup.
