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Asparagus Soup Shooters


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Hubby and I went to a very special farm to table dinner at Harvest Moon Grille in Charlotte, NC earlier this spring.  True to her restaurant’s vision, Cassie Parsons developed a custom 5-course menu consisting entirely of locally produced ingredients, including pastured pork raised on her farm, Grateful Growers.  She and her partner Natalie are such special people, and it was a privilege to be wined and dined, by and with them.

The kitchen staff (Cassie on the right)

Since Charlotte’s growing season is a few weeks ahead of Bucks County (Charlotte’s season is longer but our harvest is more abundant), there were lots of fresh vegetable options available in mid-May.  One course stood out in particular to me, as spring asparagus was just starting up in Zone 7 and I couldn’t wait to go back home and develop my version for the engagement party.  It was a chilled asparagus soup shooter with a contrasting hot asparagus spear wrapped in prosciutto.  So simple, but so memorable.

Last year I put together a Thai-inspired asparagus soup recipe and talked all about my love affair with asparagus.  If you’re looking to go a little less exotic, there’s nothing simpler than…

Asparagus Soup Shooters
Inspired by Harvest Moon Grille in Charlotte, NC

To actually use these as shooters, chill 2 oz. shot glasses in the freezer before using.  You may want to add a little extra milk if the soup gets too thick in the fridge.  This is also good served warm.  Only make this when local asparagus is available because well-traveled asparagus is bitter and it is the standout flavor.

Makes 4 cups of soup, enough for 24-30 1 oz. shooters

10 stalks of spring asparagus, peeled and quartered
2 cups 2% milk

Bring milk and asparagus to a simmer in a pot until asparagus is tender.  Blend in a blender until smooth.  Chill in the fridge overnight if serving cold. Serve alongside parmesan crisps, prosciutto, or other salty accompaniment.

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