Michael’s Quick, Easy and Delish Dish for the Weekend

By Michael Minorgan for Curtains Up   minorgan@yahoo.ca

White Asparagus Soup

Asparagus, a seasonal spring and early summer vegetable, is one of the healthiest vegetable choices we can make. It has been used for its delicate flavour and medicinal and yes ,even its aphrodisiacal qualities, as far back as 3000BC in Egypt.

Its points d’amour (“love tips”) were served as a delicacy to Madame Pompadour as well as being featured in the well known erotic novel The Perfumed Garden. (1)

When buying white asparagus make sure the tips are very firm and condensed and have not started to separate and flower. When cooking make sure you don’t overcook them as there is nothing worse than eating limp asparagus. White asparagus is less bitter than its cousin green asparagus and is also much more tender, but you must peel the stems before cooking them as they are very woody.

This recipe can be served either hot or cold. Top it up with some chopped pistachio nuts and prosciutto chips baked in the oven for extra texture and flavor…..Enjoy!

Original recipe can be found at:

http://www.amazingsouprecipes.com/soup-recipes/vegetable-soup-soup-recipes/asparagus-soup/leek-and-asparagus-soup-with-lemongrass/#.U-d11Nm9Kc0

(1)wikipedia

Ingredients

• 3 cups chopped white asparagus
• 3 tablespoons butter
• 3/4 cup white wine
• 1 cup heavy cream
• 3 cups chicken or vegetable stock
• 1/2 cup thinly sliced inner cores of lemongrass
• 1 cup chopped leeks
• ½ teaspoon black pepper
• Salt, to taste
• Finely chopped cilantro or parsley, for garnish

Instructions

1. Melt the butter in a big pot, and then add the lemongrass and cook over low heat until softened It is very important that the lemongrass be cut very finely or it will be too tough
2. Add in leeks and asparagus
3. Cook for 5 minutes.
4. Add the stock,white wine and season with salt and black pepper.
5. Bring the asparagus soup to a boil and simmer it for 20 minutes or until the vegetables are tender.
6. Remove about 1/3 of the asparagus, using a slotted spoon, and keep it to one side.
7. Puree the soup in batches in a blender parsley
8. Strain it back into the pot, through a fine sieve.
9. Add the reserved whole asparagus to the pot and stir. Add the cream.
10. Bring the soup to a boil, stirring it a few times.
11. Serve hot, garnished with the parsley or cilantro.