“P’otage” of Asparagus, White Wine, and Lemon

Categories: Soup

Ingredients

• 6 cups vegetable stock
• 2 pounds fresh asparagus, tough ends broken off
• 1 1/3 cup uncooked oatmeal (rolled oats)
• 2 Tbs lemon zest
• 2 cups white wine
• salt and pepper, to taste

Directions

1. Bring 3 cups of stock to a boil and drop in asparagus

2. Cook until tender, about 4 minutes

3. Remove the asparagus from the stock and let cool slightly on cutting board.

4. Meanwhile, add the oatmeal to the stock and bring to a boil, turn down to a simmer and cover. Cook covered, for 20 minutes.

5. As the oatmeal cooks, cut off the asparagus tips and reserve them.

6. Slice asparagus stalks.

7. Place asparagus stalks and lemon zest in the food processor.

8. When cooked, add the oatmeal mixture to the food processor and buzz until smooth.

9. Return the thick puree to the stock pot.

10. Add the wine and the remaining stock, bring to a boil, turn down to a simmer and cook, stirring often, for about 20 minutes.

11. Taste, add salt to your liking.

12. Serve, garnished with reserved asparagus tips.

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