Last night I made fresh asparagus soup. I found I missed going to Germany in May for the Booklovers conference. I always had such a good time there, and it was asparagus season.
The first time I had the soup I thought there had been a mistake – they serve it with whipped cream – (not sweet – just plain cream whipped until fluffy) but I thought it was vanilla ice-cream and tried to send it back. “No, it’s your soup!” insisted the waitress, so I tasted it, and it was wonderful.
1 large bunch White asparagus (about 2 lbs)
2 or 3 spring onions (or 1 regular onion)
6 cups chicken broth (or vegetable broth if you prefer)
1 cup cream (and put some cream aside and whip it until fluffy)
and white wine
Cut up the onion and soften it in the butter. Peel the asperagus (you must peel white asparagus! Pare the hard skin right off, and make sure there are no stringy parts left!) and cut off the tips (save the tips for later). Put the chopped asperagus in the pan and cook a few minutes. (be careful not to let the onions brown at all) Add the chicken broth and cook until the asparagus is very soft (35 minutes). Puree in a blender. Return to heat and add the tips, cook until the tips are tender. Add the cream.
Serve with a big dollop of whipped cream, a of sprinkle parsley, a dash of freshly ground black pepper, and a glass of chilled white wine!