Asparagus, Lemon and Sage Soup
I grow sage in my container herb garden but don't use sage nearly as much as some of the other herbs (such as basil). This is an excellent soup that uses one of my favorite vegetables, asparagus, but also lots of sage. The soup is thickened by using a little bit of rice which you'll never notice.
Fried Sage Leaves
Oil (sunflower oil is a good choice) for frying
24 sage leaves
Soup
2 tablespoons butter
1 large onion, chopped
1/4 cup plus 2 tablespoons lightly packed and coarsely chopped fresh sage
4 cups chicken broth
2 tablespoons white rice (I used arborio rice which is the only kind of white rice I have)
2 tablespoons grated lemon peel, divided
2 lb. asparagus, ends trimmed and sliced in 1/2-1" pieces
3/4 teaspoon kosher (coarse) salt
1/2 cup (2 oz.) shaved Parmesan cheese (available in large square jar at Costco) or you could do it yourself with a vegetable peeler
Fry sage leaves in hot oil until sizzling stops. Drain on paper towels.
Melt butter in large pot. Cook onion and chopped sage until onion softens. Add broth, rice and 1 tablespoon lemon peel. Cook covered for 20 minutes.
Add asparagus and salt to pan and cook for 5 or 6 minutes for until asparagus is tender. Puree soup with an immersion blender. You can also do it in a stand alone blender in batches. Return to pan and reheat if necessary.
Ladle soup into bowls. Sprinkle with cheese and remaining 1 tablespoon lemon peel. Top with fried sage leaves.
Adapted from Cooking Pleasures magazine
Fried Sage Leaves
Oil (sunflower oil is a good choice) for frying
24 sage leaves
Soup
2 tablespoons butter
1 large onion, chopped
1/4 cup plus 2 tablespoons lightly packed and coarsely chopped fresh sage
4 cups chicken broth
2 tablespoons white rice (I used arborio rice which is the only kind of white rice I have)
2 tablespoons grated lemon peel, divided
2 lb. asparagus, ends trimmed and sliced in 1/2-1" pieces
3/4 teaspoon kosher (coarse) salt
1/2 cup (2 oz.) shaved Parmesan cheese (available in large square jar at Costco) or you could do it yourself with a vegetable peeler
Fry sage leaves in hot oil until sizzling stops. Drain on paper towels.
Melt butter in large pot. Cook onion and chopped sage until onion softens. Add broth, rice and 1 tablespoon lemon peel. Cook covered for 20 minutes.
Add asparagus and salt to pan and cook for 5 or 6 minutes for until asparagus is tender. Puree soup with an immersion blender. You can also do it in a stand alone blender in batches. Return to pan and reheat if necessary.
Ladle soup into bowls. Sprinkle with cheese and remaining 1 tablespoon lemon peel. Top with fried sage leaves.
Adapted from Cooking Pleasures magazine
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