FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsVegetable Soups: A to Cauliflower >  Asparagus, White Asparagus Soup

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

WHITE ASPARAGUS SOUP

The Scandinavian Kitchen
by Camilla Plum
Asparagus soup used to be a Sunday special, and was often served as an appetizer at confirmations and weddings coinciding with the asparagus season. Serve with crusty sourdough bread.
Serves 4-5
 

INGREDIENTS

    • 18 oz thin white asparagus
    • 2 celery stalks
    • 1 bunch of new onions with the green tops
    • 1 sprig of tarragon
    • 1 small bunch of chervil
    • 1 small bunch of parsley
    • Generous 3/4 cup white wine
    • 4 cloves garlic, or a small bunch of ramsons (wild garlic)
    • 1 bay leaf
    • 1 tablespoon coarse sea salt
    • 1 tablespoon black peppercorns
    • 1 tablespoon sugar
    • Generous 3/4 cup heavy cream
    • 1 small bunch of chives, chopped
     

DIRECTIONS

Rinse the asparagus and cut off the tips. Save the latter and chop the rest into small pieces. Rinse and chop the celery and onions, including the green part. Pick the leaves off the herbs and save for later.

Put the wine, garlic, bay leaf, salt, pepper; and sugar in a saucepan along with the vegetables and herb stalks. Boil slowly until the vegetables are very soft. Fish out the bay leaf, then puree the soup in a food processor until smooth. Push through a fine sieve, making sure that only inedible fiber is left in the sieve.

Reheat the soup with the cream and reserved asparagus tips, and adjust the seasoning. Serve with the reserved herb leaves and the chopped chives on top.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages