Sunday, May 9, 2010
Recipe Source: delicious days
Prep/cooking time: about 45 min.
Ingredients (serves 3-4):
1 l water
the peel of 500 g white asparagus (organic) Green asparagus will do too!
5 tbsp butter
1/2 tsp sugar
200 g white asparagus, peeled. Green asparagus will do too!
1/2 vanilla bean
2 tbsp all-purpose flour
100 g heavy cream (plus 1 or 2 tbsp extra)
a pinch of freshly ground nutmeg
freshly ground white pepper
1 large egg yolk (optional)
3-4 slices of Serrano ham (substitute with bacon or pancetta)
Add the water in a large pot, together with the asparagus peel. Bring to a boil and let simmer over moderate heat for about 15 minutes, then strain through a sieve.
Pour the broth back into the pot, bring to a boil again and add a teaspoon of butter, a generous pinch of salt, the sugar, the scraped out seeds of a vanilla bean (including the bean) and the roughly cut asparagus stalks (about 3 cm/1 inch). Let simmer for 15 minutes or until the asparagus becomes soft enough to be easily mashed with a fork, then strain again, keeping both broth and asparagus (discard the vanilla bean) for further use.
In a pan melt 3 tablespoons of butter until it starts to foam, then add the flour at once, mixing well with a whisk until smooth. Add the asparagus broth, about one cup at a time. Whisk constantly and vigorously to avoid any lumps until all of the broth is well incorporated, then add the cooked asparagus pieces and put the soup
back to a simmer.
Puree the soup with a hand-held blender until really smooth, then add the heavy cream and season to taste with sea salt, a little freshly ground nutmeg and white pepper.
Optional: Beat the egg yolk with 1 or 2 tablespoons of cream, then whisk it in your soup. At this point the soup is not allowed to boil anymore, otherwise the egg yolk will curdle!
Posted by Supper Club of Cranberry at 1:52 PM