Ingredients
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700-800 g asparagus spears
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1 medium onion
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50 g spinach
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100 ml white wine or vermouth
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30 g ghee or butter
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100 ml sour cream, 25-30% fat or crème fraiche
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600-800 ml cold water or vegetable broth
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6 leaves mint
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500 ml double cream, 30%, optionally
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Salt
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White pepper
Directions
Every spring everyone in Wien looks forward to asparagus season. In May it is offered in all the stores: white, green, lilac, small, big, medium. Asparagus is offered across the city in supermarkets, farm markets and special stalls saying „Fresh strawberry and asparagus“. Love for asparagus is countrywide. Here everyone is a good hand a cooking it. Each and every restaurant here offers a seasonal asparagus menu including asparagus risotto, pasta, salads, soups and even desserts! : )
I suggest you cook this interesting asparagus soup. It is yummy!
Today's visits: 1.
Steps
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1
Done
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Rinse the asparagus spears, remove the woody ends. Peel reserving the tips. Cut the tips off and save for serving. |
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2
Done
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Chop the stalks into 0.7-1 cm thick pieces. |
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3
Done
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Peel the onion and chop finely. |
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4
Done
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In a pot, melt ghee or butter. Cook the onion over medium/low heat until transparent (for about 2-3 min). |
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5
Done
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Add the asparagus and cook together for another 2-3 min. |
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6
Done
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Add wine, increase the heat and let boil for a few minutes for alcohol to vaporize. |
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7
Done
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Add water or broth, bring to a boil. Reduce to simmer and cook half-covered for 15 min until the asparagus is soft. During the cooking the asparagus will become yellow. |
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8
Done
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When the asparagus is soft, remove the soup from heat. Add spinach and mint leaves. Process in a food processor or a hand mixer. Add some more boiled water if needed. Spinach makes the soup light-green, and mint enhances its flavor. |
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9
Done
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Add the sour cream, salt and pepper to taste. Mix with a blender or process in a food processor until smooth. |
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10
Done
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Cook the asparagus tips. First, in a small pot, bring some salted water to a boil. Add the tips and cook for 5 min. The tips should become soft but tender. As soon as they are done, transfer them into a bowl of cold (better ice) water to prevent it from further cooking as overcooked asparagus has an unpleasant body. |
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11
Done
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Remove the tips from the water and pat dry with a towel. How to serve: Serve hot garnished with a few asparagus tips. You may also make some whipped cream and add to the soup before serving – it will get much more subtle and creamy. It will be perfect! How to keep: Can be kept refrigerated for 24 hours, but it as a rule it isn’t supposed to be kept. |
