Cooking

Green Tips for Soup

When Asparagus Abounds, Stock Up

    You know spring has arrived when you see every booth at the farmers market packed with fresh asparagus. When this tasty treat first makes its way into the markets, it seems like you just can’t get enough. The real test comes after a few weeks—when you run out of ideas and ways to serve this wonderful vegetable. After you have steamed it, fried it, grilled it, sautéed it, eaten it raw in a salad, made prosciutto roll-ups and baked it until it has almost dissolved, what’s left? Well, why not try asparagus soup?
    If you have never tried asparagus soup, you are in for a treat. It is good hot or cold, has lots of vitamins and minerals, such as potassium, iron and calcium, is really easy to prepare and tastes incredible. And because it is almost 92 percent water and has just 20 calories per 4-ounce serving, it is also a great diet food. All this, and did I mention it is truly delicious?
    I have tried about a dozen different recipes for asparagus soup, and this one is my favorite. While it is not the pure style—just asparagus and water—that some prefer, I feel it marries the best of several complementary flavors. The shallots offer a subtle undertone for more depth of flavor. I also like to use chicken stock for its excellent quality of blending with most vegetables without comprising the main flavor. (You can use vegetable stock if you want to keep the dish vegetarian.) The potato and a little heavy cream make for nice velvety texture and silky smooth finish on your palate. While it may seem there are a lot of ingredients, none interfere with the delicious main star of this dish: asparagus. Even the finishing touch of herbed crème fraîche, which gives the soup a clean spring-like touch, only adds to the flavor. 
    Two final notes: It doesn’t matter what size asparagus you buy—long and slender or big and fat—because you are going to chop and blend the final product. Lastly, I am still looking for the perfect wine to complement the unique flavor of asparagus. If you have any suggestions, please let me know.

Asparagus Soup

1    pound fresh asparagus, tips removed and set aside
1    tablespoon butter
1    tablespoon olive oil, extra virgin
2    shallots, minced
1    medium potato, peeled and diced
4    cups of chicken stock, vegetable stock or water
½    teaspoon dried tarragon
½    cup crème fraîche (you can substitute sour cream)
½    cup heavy cream
1½     teaspoon salt
¼    teaspoon freshly ground black pepper
Juice of 1 lemon

To make the soup:
    Chop the asparagus stems into 1-inch pieces. Melt the butter and olive oil in a heavy-bottom 2-quart saucepan over medium heat. Add the shallots and cook until they are soft, but do not brown. Add the chopped asparagus stems, the diced potato and the stock and simmer until everything is tender, about 6 to 8 minutes. While the soup is cooking, stir the crushed tarragon into the crème fraîche, cover, and set in the refrigerator. Cool the cooked vegetables a few minutes, then place in a blender or food processor and blend until smooth. Strain the soup through a fine-mesh sieve into a clean pot. Stir in the cream and add the salt and pepper. Reheat the soup over moderate heat until hot but not boiling. While the soup is reheating, place the asparagus tips, 1 cup of water and ½ teaspoon salt in a separate saucepan and cook until tender, about 2 minutes. When the soup is hot, add the asparagus tips and lemon juice. Taste and adjust the seasoning if needed. Serve the soup hot in individual bowls with a dollop of the herbed crème fraîche on top. This soup is also delicious when served cold; just chill and serve. Serves four.