Saturday, April 14, 2012

White Asparagus Soup

White asparagus is a spring time delicacy in Holland and Germany.  It is different than the green in that you have to peel each asparagus stock to remove the fiberous outer layer before getting to the goodness inside.  It's taste is a much milder flavor that its green cousin.   You should give this a try if you can find the white asparagus in your local market.  It is so delicious!

The Recipe:

White Asparagus Soup

1 lb of white asparagus
1 cup vegetable stock
2 tablespoons butter
2 tablespoons flour
½ cup of half-n-half
¼ cup of 2% milk
½ teaspoon kosher salt
¼ teaspoon of white pepper

Peel each asparagus from under the head to the stem.  Chop off 1 inch from the bottom.  Chop asparagus in 2-inch sections.  Place in a medium saucepan, cover with water and add vegetable stock.  Cook over medium-high heat until very tender. Remove asparagus and vegetable water to a medium sized bowl and puree with stick blender or in a blender (Cover with towel on top of blender to prevent spillage and damage to you, or blend in batches).

In the same saucepan melt the 2 tablespoons of butter over low heat, adding in the flour to make a roux, cook for several minutes.  Begin to add back the puréed asparagus whisking quickly incorporating the mixture into a thick soup.  Pour in the half-n-half and milk and cook for 5 minutes.  Serve as a starter, appetizer or meal.  I added chopped ham and hard-boiled egg as a garnish for my meal.

Happy Eating!

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