Fresh Hamptons in Bridgehampton serves up organic specialties, using their on-site garden for as many of the ingredients as possible. With a long, harsh winter behind us, chef/owner Todd Jacobs is looking forward to harvesting much of his menu right outside his door. Now heading into its third year. Fresh Hamptons is now open daily for lunch and dinner, and there’s a special brunch menu available on the weekends.
One of the wonderful spring/summer dishes Jacobs has on the menu is an asparagus spinach soup. This soup was on the menu at his former restaurant Atlantica in Westhampton Beach, but has been modified to use canola oil instead of butter, to accommodate vegans and non-dairy diners.
Asparagus and Organic Local Spinach Soup
Yield: 8 servings
Prep: 10 minutes
Cook: 20 minutes
1 Spanish onion sliced thin
1 Idaho potato sliced thin
1 organic leek sliced thin
2 lbs. organic asparagus
5 cups water
2 teaspoons salt & pepper mix
4 oz. organic spinach
4 oz. GMO free canola oil
After discarding the woody ends of the asparagus, cut 2” from the tops and set tops aside.
Cut the remaining stems into fairly small pieces (about an inch).
In large frying pan, sweat leeks and onions in half the oil until soft and translucent.
Add potatoes and cook for four minutes more, stirring constantly.
Add asparagus stems, water to cover by an inch and salt and pepper.
Bring to a simmer and cook until asparagus is cooked through, but not overcooked (about 10 minutes).
Add spinach and remaining butter and purée with large hand blender, or in batches in a blender.
Strain with a medium strainer or China cap.
Add asparagus tips and adjust seasoning.