The boy and I spent two months of a Danish winter living in an uninsulated unheatable summer cottage. Consequently, I developed a great appreciation for Danish soups. Asparagus soup is a Danish menu staple. In winter, they make with with canned white asparagus; in summer, they use fresh green stalks.
At the Monterey Market today, Cui was trimming asparagus bunches to make them pretty. This left him with a box full of asparagus trimmings. My eyes got very big -- he gave me as much as I wanted. Free asparagus soup!
I wrote a lot of detail, but this is really unfussy and quick to make.
2 lbs fresh asparagus
5 c. broth
1 oz. butter, softened
3 tbsp. flour
2 egg yolks
1 tbsp. cream (optional)
salt and pepper
Rinse asparagus and cut into bite-sized pieces. If you are using a bunch of asparagus, separate the tips from the stalks and reserve the tips. Put the asparagus stalks in a pot wth the broth and cook until the asparagus is soft, about 10-15 minutes (if you have tips, add them for the last 5 minutes). If you're not into measuring, just make sure you have enough broth to float the asparagus without crowding too much.
Remove the asparagus pieces from the broth and set them aside. Cream the butter and the flour together. Whisk the butter and flour into the hot broth and boil for 5 minutes. Taste the soup -- it should not taste like raw flour.
In a separate bowl, beat the egg yolks with the cream. Whisk in a little hot broth. Reduce the heat under the soup and return the egg-broth mixture to the pot, stirring constantly. It's important not to boil the soup now, or the yolk will curdle.
Return the asparagus pieces to the soup and gently reheat. Season with salt and pepper. (My Danish cookbook also thinks sherry or white wine would be tasty additions. The boy wants me to simmer in some mushrooms.)Posted by naomi on April 03, 2006 | TrackBack