White Asparagus Soup
1 bulb garlic
4 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
1 leek, white and light green parts only, sliced
1 sweet onion, chopped
4 cups unsalted chicken stock
1 large gold Yukon potato, peeled and diced into ½” cubes
1 Farm Direct Supply bunch white asparagus, diced (reserve several tips for garnish)
1 tsp. salt (adjust to taste)
Pepper to taste
½ cup pistachios, chopped, for garnish
1 Tbsp. fresh thyme leaves, for garnish
Preheat the oven to 375°F. Cut the top off of the garlic bulb, removing about ¼”, to expose cloves (leave papery skin on). Shape a sheet of aluminum foil into a bowl, place garlic in the ‘bowl’, and drizzle olive oil on top of garlic. Cover with the foil, place in a baking dish, and bake for 30–40 minutes until cloves are lightly browned and soft to the touch. Allow to cool. Squeeze the cloves from the skin and save oil. Set aside.
Meanwhile, in a large saucepan, melt butter and sauté onion and leek for about 5 minutes. Add 3–4 roasted garlic cloves, chicken stock, potato, and asparagus. Cook until the potato is tender, about 10 minutes (the smaller the potato is cut, the faster it will cook).
Put soup in a food processor or use an immersion blender to blend until smooth.
Season with salt and pepper to taste. Serve warm, drizzled with the reserved roasted garlic olive oil and topped with pistachios and thyme. (Can also be enjoyed cold.)