Bring the asparagus peels and water to a boil in a 4-quart saucepot. Bring the water to the boil and then add in your asparagus. If too much is peeled, you may be throwing away hundreds of dollars. Wash and peel your asparagus; White asparagus - peel the bottom third, green asparagus - only peel the bottom 3 cm. Ladle the soup into serving bowls and garnish with chervil before serving. White asparagus is the same plant as green asparagus, but it lacks color because it's grown underground. Add in sliced asparagus stems and whisk in cream. Cover and bring to a boil. Instructions Peel the white asparagus and set the stems aside for another recipe, reserving the peel for this soup. Pour in white wine or cognac and stir until completely reduced. Ladle the hot soup into serving bowls and carefully lower the spears onto the surface of the soup. Melt butter in a pot and add onions. Use a vegetable peeler or sharp paring knife to peel off the skin from the bottom half of each asparagus spear. The art of making white asparagus soup. To serve, cut the asparagus spears into 1-inch slices and put a few slices in the bottom of each bowl. Peel the asparagus. Stir in the flour. Bring to a boil. Roman emperors maintained special asparagus fleets to gather and carry the choicest spears to the empire. You want to expose the lighter green and white part of the stems under the peel. When the plastic is removed, little cracks in the surface of the mounds give harvesters a hint of the asparagus’ whereabouts. Ingredients 500g/1lb 2oz white asparagus 50g/2oz unsalted butter 1 shallot, finely chopped 700ml/1¼ pints chicken stock 70ml/4½ tbsp crème fraiche 2 egg yolks 1 tbsp dry fino sherry 2 tbsp chopped parsley, to garnish sea salt flakes white pepper Line the asparagus from the spear end and cut into approximately 6-inch lengths. Sauté the onion in the butter until soft in the bottom of a 4 quart saucepan. Place the asparagus in a large soup pot on medium-high heat, with 2 cups of water, and steam them for 8-10 minutes. Warm the soup until heated through. Asparagus needs to be peeled first. The fields are used solely for white asparagus, which is harvested only from early April until the summer solstice in late June, after which, it is said, the fields must be allowed to rest for the next year’s production. Divide the soup among the bowls and serve. 50 ($0.23/Ounce) Save 5% more with Subscribe & Save. The long stretches of dirt mounds are covered with black plastic sheets, which prevent the white asparagus from developing chlorophyll and create a warming hothouse effect to encourage earlier readiness for harvest. No other vegetable has that kind of an effect. Sprinkle herbes de Provence, salt, and black … $29.50 $ 29. I … https://www.recipetips.com/kitchen-tips/t--1673/white-asparagus.asp Along with cream blob and fresh chives, it’s one of the most popular dishes in the white asparagus … Add flour and stir well. Return the soup to the pot over low heat. Stir in the onion and cook until tender, but not browned, about 2 minutes. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Add to the butter mixture, stirring constantly with a whisk to avoid lumps. For this purpose first place the asparagus stalks for 30 minutes or more in cold water. Reduce the heat to a simmer and cook the peels about 20 minutes, then strain, reserving the broth. In with steamed white asparagus accompanying just about anything you can think of. Most asparagus recipes have you start by snapping the stalks—holding either end of the stalk and bending it until it “breaks” at its natural point. Sprinkle with a touch of fresh pepper, a drizzle of truffle oil and the minced chives and chive blossoms. Special care must be taken not to disturb other, unseen, stalks that are not yet ready to be picked. 2 days in the fridge, wrapped in a wet towel; peel asparagus with a vegetable peeler to remove its fibrous and woody skin from the head to the bottom. This recipe was provided by a chef, restaurant or culinary professional. Heat the butter in a medium saucepan over medium heat until melted. Cover and reduce heat, steam medium sized white 6-8 … Cook Them in a Recipe Out with stew, cassoulet and choucroute garni. White asparagus’ texture is soft and creamy, with a slight stringiness and a silky weight. And season with salt and white … Stir to coat all vegetables and sauté until soft, about 10 minutes. This is done gently all around the stalk, while taking care to support the spear so as not to break it. Stir in 5 cups of the asparagus peel broth. The holes are then covered with the loose dirt and patted smooth with trowels in preparation for the next day’s harvest. It’s also a very healthy vegetable containing lots of vitamin C, folic acid and antioxidants. Sauté over medium low heat for approx 1 min. Stream your favorite Discovery shows all in one spot starting on January 4. Traditional German Creamy White Asparagus Soup makes a perfect starter for any meal! For Europeans today, white asparagus is celebrated not only for its rich, creamy, delicate flavor but also because it signifies the arrival of spring--warmer weather, sunshine, lighter clothes and lighter cuisine. Stir in 5 cups of the asparagus peel broth. Let the soup simmer for approx 10 min. buy fresh, straight, white asparagus; keep asparagus before cooking max. The laborious effort of harvesting white asparagus begins daily at 5:30 a.m. In a large soup pot, add the butter and melt it over medium heat. Whether served as a delicious starter or light main course, asparagus soup … Add remaining salt and pepper and stir in the broth. Add asparagus, onion and sea salt. Carefully add the soup, in batches, to a blender and puree. Taste of Home has the best asparagus soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. large pot. 1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces, Kosher salt and freshly ground white pepper. And the best part is that this soup tastes creamy, but in fact it is 100% dairy-free. To peel white asparagus, start about one inch from the head and stroke downward to the end of the stalk, keeping the pressure constant. Folklore has it that, at the height of the season, under perfect conditions, one can literally watch white asparagus grow. Sauté over medium-low heat for approx. Add the half-and-half and season with salt and white pepper, to taste. Add flour and stir well. … Large asparagus stalks tend to be much thicker at the bottom than at the top, so peeling makes them … Each individual stalk is partially dug free by hand before workers use special long-handled knives to cut them from the ground. I remember going to bed one night and waking up the next morning to find Frischer Spargeln (fresh white asparagus) signs set proudly in front of every restaurant, a seemingly spontaneous act of defiant collusion as we shed ourselves of winter and ushered in the long-awaited spring. Cut asparagus into ½-inch pieces. If you plan to make white … It has not been tested for home use. Add the … Reduce heat to low and simmer until vegetables are soft, about 30 minutes. The larger the asparagus, the tougher the peel, and the more likely they are to need peeling. https://www.tasteofhome.com/recipes/cheesy-cream-of-asparagus-soup Germans even have a word to describe this kind of flavor-edelbitter, which means a refined, good bitterness (it is also used to describe chocolate). But even more than flavor, the arrival of white asparagus season symbolizes, for many Europeans, something of a small victory. Deglaze the pan with white wine and the reserved … They enjoyed it in season and were the first to preserve it by freezing: In the 1st century, fast chariots and runners took asparagus from the Tiber River area to the snowline of the Alps, where it was kept. Simmer 1 minute. THE BOTTOM LINE: You’ll throw away more asparagus if you snap off the ends, and the spears won't look as long and elegant. During my apprenticeship, it was our job to peel up to 40 kg of white asparagus per day during the peak season. At its best, it reveals a profusion of buttery, earthy, nutty, juicy flavors that is best served plain or with such simple accompaniments as boiled new potatoes, smoked salmon, chopped boiled eggs, smoky Black Forest ham or morel mushrooms. Farmers cover it with soil as it grows, so … Bring the vegetable stock to the boil, add the asparagus peel, butter, sliced lemon and sugar and simmer for 15 minutes. We had gotten pretty good at it and had a little annual competition of who could peel a crate of white asparagus the fastest and cleanest. Unlike green asparagus, white asparagus must be peeled because the skin is very tough. https://www.bonappetit.com/recipe/white-bean-and-spring-vegetable-stew Pour the asparagus broth through a sieve, discard the asparagus pieces and peel. It ushers out the dark, gray, cold winter season and sets the stage for a bountiful harvest of fruits and vegetables that extends clear into early winter, when the late-harvest Riesling grapes are picked. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Rockenwagner is chef-owner of Rockenwagner restaurant in Santa Monica. Looking for recipes for asparagus soup? https://www.allrecipes.com/recipe/55196/simply-steamed-asparagus A springtime menu in Germany, Alsace, Austria or Switzerland may read as follows: white asparagus with smoked salmon, white asparagus with new potatoes, white asparagus with veal in morel sauce. Trim off the ends to remove any dried, woody bits. Melt butter in a pot and add onions. Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper. Let the soup cool for about 5 minutes. Cook over medium high heat for 3-5 minutes, until mixture begins to soften and onion is … Bring to a boil. Steamed or blanched in water well-seasoned with salt, lemon juice, butter and a bit of sugar, the carefully peeled stalks of white asparagus reveal a burst of earthy, sweet and slightly bitter flavors, similar to what we have grown to love in vegetables such as radicchio, endive or arugula. What is it that gives this slender star its cult-like status? In a large pot, melt butter over medium high heat. Add the asparagus stalks and potato to the pan. Deglaze the pan with white wine and the reserved asparagus cooking liquid. To remedy this, it’s best to use a vegetable peeler to remove the woody layer before cooking the same way you would with green asparagus. The shavings are then used for stock to make asparagus soup. Roasted white asparagus, a little dill and a hint of lemon are a sensational combination. https://www.saveur.com/article/Recipes/White-Asparagus-Soup Stir in the cream and white pepper to taste. If it’s not peeled deeply enough, the asparagus can be stringy. In German towns like Schliengen, where I’m from, the transformation seems to happen almost overnight. Peelings from 2 to 3 pounds white asparagus, Mixed Melons With Rosewater Granita and Pistachios, Goat Cheese With Sun-Dried Tomatoes and Caramelized Garlic, Rehydrating Dry-Packed Sun-Dried Tomatoes, Rough Chopped Salad With Yogurt and Dukkah, Roasted Branzino With Tomatoes and Olives, Spatchcocked Roast Duck With Vietnamese-ish Herb Sauce, Alfajor de Nuez (Walnut Cookies With Dulce de Leche and Coconut). To Peel or Not to Peel The outer layer of white asparagus can be tough and fibrous, which means it’s best to peel white asparagus. Carefully repeat this step with all of the spears. Discard ends. 99 ($0.38/Ounce) Save 5% more with Subscribe & Save. Wash the asparagus and peel the outer layer with a peeler. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. While the soup is reheating, thinly shave the reserved white and green asparagus spears. Ultimate guide – German white asparagus. For many reasons, we think trimming and peeling is worth the effort. Fill the bottom of a pot 1.5 cm deep and add 1 tsp salt. https://www.quick-german-recipes.com/asparagus-soup-recipe.html Roland Foods White Asparagus, Peeled Spears, 15 Ounce (Pack of 3) 3.5 out of 5 stars 28. $16.99 $ 16. However, the tender white asparagus are still my most favorite. 1 min. ... Campbell's Condensed Cream Of Asparagus Soup, 10.5 Oz. In a large soup pot, add the butter and melt it over medium heat. Start with a little broth, whisk until smooth, then add the rest of the broth. The biggest difference between the two is that you need to peel white asparagus’s thick and bitter skin before cooking, while the skin of green asparagus is delicate enough to enjoy raw in a salad. All rights reserved. Sign up for the Recipe of the Day Newsletter Privacy Policy, Caramelized Fennel and White Bean Soup Recipe. Bring the soup to a boil, add the asparagus and cook until the asparagus is done, about 4 to 6 minutes. The spargelkarte (white asparagus menu) always lists the white asparagus first, as the star attraction, while such glamorous foods such as lobster, veal and salmon are relegated to secondary roles, mere supporting actors. I usually peel the stalks if the asparagus is 1/2-inch in diameter or larger. Why peeling asparagus beats breaking the stalks of spring. These rare white stalks have been regarded as delicacies for more than 2,000 years. In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent. You may occasionally receive promotional content from the Los Angeles Times. Strain the stock and return liquid to the pot. Reduce the heat and simmer 5 minutes. Soup tastes creamy, with a slight stringiness and a hint of are. 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