Asparagus Soup

5.24.2013


In my kitchen, asparagus fall under seasonal, finger food, which means I lightly roast them and eat straight up, maybe with some beef tenderloin since I discovered this incredible recipe. Fresh and shaved in a salad is another fantastic way to eat it, something I learned from one of Alice Waters books. But the key word is seasonal. And it means I can eat the whole stalk, there´s no bending to see where it breaks and discarding most of it.


We, of the southern hemisphere, are currently living a lovely autumn, full of colorful ocre leaves and humidity. 


Would you trust a fall asparagus? Mmmm, yeah, me neither. They are grown in the middle part of this country, incidentally the province where I was born, Córdoba, but even though I was glad to see fresh ones, the flavor is there but it´s just not the same. Like with year round strawberries, which have too much white and too much tang.
These asparagus weren´t fit for a raw shaved salad, and only half was good to eat. With that said, this is a pretty good soup, even with out of season vegetables. 


We´re making asparagus soup as today´s recipe for the French Fridays with Dorie group.

Though, I have to agree with Susan, too laborious for the results. Because the asparagus are peeled, then the peels and discarded hard parts are put in a cheesecloth and a sort of asparagus broth is made while blanching them. They are first put in ice water not to loose color, which in my case didn´t quite work as the final soup was a bit anemic looking, and then they are cooked with the usual suspects, onion, leek, garlic, shallot and the broth until all is very soft, especially the leek. 



The last stop is the blender, and then it´s served with a dollop of cream, creme fraiche, sinking roasted asparagus tips like I did, or whatever you want and feel goes with it.

The bonus is that it can be served either hot or at room temperature. And the extra bonus is that if this was good with average, out of season asparagus, it must be very good with very good ones.


Because as Alain Ducasse said, How do you make the best peach tart? with the best peaches.


Take a look at what the other Doristas made with this recipe here.

Peels and discarded parts of the asparagus

Today´s 5 related links worth looking at:

Salmon, Asparagus and Poached egg Bruschetta from Eileen Cuisine
Crispy Baked Asparagus Fries from Closet Cooking
Spring Rhubarb Yogurt Soup from Outside Oslo
No cream creamy Tomato Soup from Noshing with the Nolands
Spaghetti with Asparagus, Mozzarella and Prosciutto from Hip Foodie Mom


35 comments:

  1. What a beautiful, lovely soup, Paula! I adore asparagus...and it's so good for you! Have a great weekend!

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  2. Ah I wish I could get asparagus here. Rarely I mean really rarely they sell white asparagus here in goa but those look terribly sick. I used to dislike this veggie except if my mum would make a ham roll out of it. In time I learned to love a creamy asparagus soup. Love your pics Paula, I jsut wish I could make some too.

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  3. Me encantan los espárragos. Y como siempre digo, cuando hay espárragos y alcauciles hay que aprovechar porque la temporada es muy corta.
    La frase de A. Ducasse es genial y completamente acertada. E cocina, pienso, que funciona a la perfección eso de menos es más, por lo que es preferible poca cantidad de ingredientes pero de alta calidad.
    ¡Buen fin de semana!

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  4. Ooh, you're lucky. My asparagus was flavorless, and so was the soup. Yick. Though I've made the soup before, and liked it. Still, it's a lot of work and waste for a soup.

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  5. Your photography is just beautiful, Paula. I'm so glad you agreed with me. I think the sauteing adds flavor as well.

    Have a lovely weekend!

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  6. Seasonal foods are a blessing and a curse - they are glorious when they are in season (no matter how brief), but so sad when they are out of season.
    Your soup looks absolutely lovely - beautiful color.

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  7. Beautiful photos Paula! And I absolutely adore asparagus. Sauteing them is my favorite way of eating them. Have a stellar weekend! :)

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  8. I have never made asparagus soup, preferring to enjoy the entire stalk roasted or in a quick saute. Perhaps this is a recipe to try on a summer foggy evening as it looks so vibrant in your photos!

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  9. Yup, a bit fussy for the end result. Gorgeous photos, Paula!

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  10. What a beautiful little bowl of soup! Nice. Enjoy the weekend.

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  11. Paula,
    this soup looks fabulous. . we love asparagus! I must ask- what are those lovely pita/chip bread crackers next to the soup? did you make those?

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    1. They are called `sailor crackers´ and have been around forever here. I just buy them. They are hard crackers that last forever! Guess they were used back in the day when sailing for months... who knows

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  12. Your soup looks great! I really enjoyed this recipe, especially with fresh, seasonal asparagus. I'm interested in trying it cold, but if I keep eating it, there won't be any left soon!

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  13. Beautiful pictures Paula. I ended up using frozen asparagus and it worked fine. Glad you are enjoying fall!

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  14. I still look bit suspicious to asparagus, I am just not used to so many vegetables :)
    Looks like a great soup :)

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  15. Your soup looks so elegant Paula. I'm glad you enjoyed it even with off season asparagus. Mine seemed to be lacking in flavour sadly.

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  16. Great delicate asparagus soup. The asparagus in HK seems to be coming from Thailand and does seem to lack in flavour and is tough. I long for the great asparagus from Europe this time of the year. I bet this would taste wonderful with white asparagus as well.

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  17. Great post, Paula! I am inspired - truly. Now I want to shave bits of asparagus onto my salad. Or roast the skinny little stalks..Last and not least, your soup looks divine and to one whose palate is not as refined as yours I bet deee-licious!

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  18. It's unfortunate that our recipe schedule is so often out of synch for our Southern Hemisphere Doristas - we should have a reverse season month where you and Sanya and Gaye get to decide the month's menu based on what's in season in the South.

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  19. Paula, what a perfectly lovely presentation of your fabulous green asparagus soup. It does have a very velvety texture and a wonderful fresh color. We adore asparagus as well but we almost only get white stalks around here and we are lucky because we are in the middle of asparagus season right now until mid-June and then there is no more of this lovely vegetable available anywhere.
    Have a fabulous weekend!

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  20. Asparagus is out of season here too, hence is quite expensive. Glad you enjoyed the soup.

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  21. Beautiful presentation as usual. This is definitely a recipe that I will do again, we all loved it. Have
    a happy weekend.

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  22. Fall asparagus or not, that soup looks so delicious! Asparagus is at it's peak here, I can't wait to try this!

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  23. I wish I'd thought to save some tips to garnish the soup. I do have to admit that I didn't have the patience to peel all those spears so I ended up skipping that step. I thought this soup was a good one, just the right texture. Sometimes I think Dorie's soups are way too think. Sorry you had to eat this one out of season, Paula.

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  24. Your soup does look delicious, and I love the bright color as well!

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  25. I'm loving soup lately and the asparagus is perfect here right now. I can't wait to make this Paula!

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  26. This looks delicious Paula, even though it sounds like it was laborious to make!! I get frustrated when a particular recipe calls for out-of-season vegetables. Frozen and imported produce just isn't the same! Great job with the food prep though. You've made the soup look beautiful x

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  27. Your pictures in this post are so gorgeous Paula! I didn't do all the difficult bits in this soup and it turned out just as well :)

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  28. You even peeled your out-of-season/winter asparagus?You are a marvel, Paula. Although I don't think your asparagus looks all that bad. Here we go again. As we head into the fresh fruits and vegetables season you are enjoying a lovely autumn/fall. Again, those of you who are living on the other side of the equator are good sports. Hopefully when I get my List of What We Haven't Cooked Yet completed, we can come up with a switcheroo and pick a FFWD recipe that favors the Doristas in the Southern Hemisphere. Then those of us up north can scramble to find fresh ingredients. Turn about is fair play. Really, your soup looks pretty and tasty. I also noticed the Sailor's Crackers. They look perfect with your soup.

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  29. That does sounds bit laborious! Paula, check out my mother's asparagus soup in her cookbook - much simpler and it works well for out of season spears! No peeling necessary! :) Oh, and I am glad someone asked about those beautiful crackers... They look perfect to go with soups! ~ David

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  30. I'm with you - great asparagus deserves something better than soup - my go to is grilled. But any way is fine with me. Soup is a pretty good alternative when that's not the case. I think mine turned out more green because I skipped the step of pre-cooking the "good" part of the asparagus. Served mine with corn muffins - turned out to be a pretty tasty meal.
    As always, your photos are gorgeous!

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  31. but what better to do with aspargus thats out of season but to make soup?? :) you did great! and mine didnt look too fantastic either so dont worry! :)

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  32. Soup comes perfect during this season, yes, autumn is here, and this is just perfect for a hot soup, specially if it's a cream.
    Ok, maybe it's not the perfect time for asparagus, but eating roasted or in soup is better than in a salad.

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  33. I don't think asparagus soup has ever looked so good ....

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  34. mmm asparagus soup, looks so beautiful and the flavour must be so fresh. I can't wait to grow my own, but I heard it takes two years before you can start picking your first crop.

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