1996 Best New Chef Maria Helm Sinskey
Maria Helm Sinskey
April 2004

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Recipe Summary

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate.

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  • In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.

  • Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

  • Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.

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