Posted by: jiminmontana | February 11, 2012

Cream of White Asparagus Soup

Germans love white asparagus.  So will you if you make this recipe.  White asparagus is grown by covering the young spears with straw while they grow.  The spears are much more tender and have a lighter taste as well.

This recipe makes just three servings, but the recipe is easily doubled.  Probably our favorite soup, especially for a cold Winter evening.

Green asparagus will work, but MUST be peeled to remove the fibers.  You can strain the puree with fine mesh, but peeling takes just 10 minutes per pound and is better – so put on some good music and plan to bless your people with something that they cannot get anywhere else.

Fish sauce is the “white chocolate” of savory cooking — even though you may not notice it in the food, it brings flavors together like a catalyst — a key element in Worcestershire sauce.

Ingredients

  • 1 Tbs. shortening
  • 1 small onion or scallion, diced finely
  • 1 pound white asparagus, peeled
  • 1 tsp salt
  • 1 can chicken broth
  • 2 Tbs flour (optional)
  • 1/2 tsp white pepper
  • 1/2 Cup cream
  • 1-2 tsp Worcestershire sauce (or 1 tsp Thai fish sauce)
  • 1/4 Cup dry white wine (optional)

Process

  1. Assemble ingredients – get the freshest asparagus you can find.
  2. Peel the asparagus.  Start peeler just below the head and pull gently to the end.  Chop off the top 3/4″ of the heads and retain in a small bowl for later.  Cut stems into 2″ pieces.  Discard lower 1/2″ of stem which is likely dried out.
  3. Dice the onion and cook/sweat in fat with salt for about 3 minutes until half-way cooked and not browning.
  4. Add the stem pieces for about 5 minutes in the fat on medium-high heat.  Stir often.
  5. Add chicken broth and bring to a boil.  Simmer for about 20 minutes.
  6. Remove from heat and let cool for 10 minutes so won’t harm a plastic blender.  Use an ice bath to speed cooling.  Pour into a blender and puree the soup so it’s totally creamy.
  7. Return soup to pot and add the asparagus spear heads to the soup.  Bring back to a boil and then simmer for 5 minutes.
  8. Add white pepper and 2 Tbs flour.  Whisk well (gently) and return to boiling, then simmer for 5 minutes to thicken.  Whisk often.
  9. Add wine and cream.  Whisk in gently.  Bring heat up to serving temperature and enjoy.
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