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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.