Chef Melissa Graham: Purple Asparagus

This recipe for Garbure — a thick, stew-like French soup — will take you a little while to make. So pour yourself some Loire Valley red, pump up the Edith Piaf, and get to work!

Ingredients:
3 chicken halves
3 lbs chicken backs or wings
1 onion (coarsely chopped)
1 carrot (peeled and coarsely chopped)
1 celery stalk (coarsely chopped)
2 sprigs thyme
1 sprig parsley
1 tbsp peppercorns
2 heads garlic (halved horizontally)
3 qts of chicken stock (preferably homemade)
¼ lb white beans
4 slices thick-cut bacon (diced)
3 small leeks or 2 medium leeks (finely chopped)
1 medium carrot or 2 small carrots (diced)
1 celery stalk (diced)
2 turnips, preferably golden (diced)
1 bunch dandelion greens (heavy stems removed and thinly sliced)
¼ cup parsley (finely chopped)

 Directions:
1. Up to five days before you plan on serving the Garbure, and at least a day before, preheat the oven to 450° F.
2. Oil two sheet pans with rimmed sides. Set the chicken halves and garlic halves on one pan and the chicken parts on the other. Sprinkle both with kosher salt and freshly ground pepper. Roast for 30 minutes. Let the chicken cool slightly.
 3. When the garlic is cool enough to handle, squeeze out the softened cloves into a small bowl.
4. Place the squeezed out garlic halves, onion, carrot, celery, thyme, parsley, peppercorns, garlic, and chicken in a large stock pot or the bowl of a slow cooker.
5. Cover with the chicken stock. Bring to a simmer over medium heat and cook on low for three hours.
6. Transfer the chicken halves to a large pan. Refrigerate when cool.
7. Strain the stock and remove the vegetables and chicken parts.
7. Cool quickly by placing the bowl of strained stock in a large ice bath and refrigerate overnight.
8. Soak the white beans in water to cover by 2 inches overnight or for at least seven hours.
 9. Remove the chicken meat from the skin and bones. Cut into small pieces, discarding skin and bones. Puree the roasted garlic.
10. About one and a half hours before you plan on serving the soup, cook the bacon in a large Dutch oven over medium-high heat for about five minutes.
11. Add the leeks, carrot, celery, and turnips and cook for about ten minutes or until the vegetables are softened slightly.
12. Pour in reserved broth and add the thyme and drained white beans. 13. Cook for about an hour or until the white beans are softened.
14. Add garlic puree and dandelion greens and cook for about ten minutes.
15. Divide into four to six shallow bowls and sprinkle with parsley.

  …and for the soul: “When the cold winter winds howl, I take shelter in my kitchen baking and exploring new recipes,” Graham says.

Purple Asparagus, 2545 West Diversey Avenue (between Rockwell Street and Maplewood Avenue); 312-906-7622.