Orr column: Asparagus adds green hue to soup

I love the colors and flavors of spring. The variations of flowering hues and the bright chartreuse leaves of trees inspire me to create dishes in a spring palette.

Beautiful spring vegetables such as asparagus, artichokes and peas add such fresh vibrancy and flavor to a meal. And with undertones of cool evenings still lingering a nice spring vegetable soup makes a wonderful beginning to dinner or a main course at lunch along with a little crusty bread and a salad.

Asparagus is a versatile vegetable that offers not just flavor but a beautiful green hue to a spring soup. This soup was originally prepared for royalty in France in the 1700s. King Louis XIV was especially fond of the soup as was William Penn. Asparagus soup recipes were also found in the Pennsylvania colony here in the early U.S.

The soup is simple and features a mixture of aromatics and herbs, stock and cream blended to a smooth consistency. I like to use chicken stock, but vegetable stock can also be used. I also balance the flavors with a little acid from lemon, and sweet from honey.

This week I have included my asparagus soup recipe. Enjoy!

Fresh asparagus soup

Serves 8

Ingredients

• 2 tablespoons butter

• 1 tablespoons extra virgin olive oil

• 1 leek, thinly sliced

• 1 large yellow onion, diced

• 1 bunch green onion, minced

• 3 shallots, minced

• 5 whole cloves garlic

• 1 teaspoon dried thyme

• ½ teaspoon tarragon

• ½ cup white wine

• 4 plus cups chicken stock

• 2 bunches asparagus, woody ends removed and diced

• ½ lemon, juiced

• 2 tablespoons honey

• ½ cup cream

• ¼ cup fresh basil, chopped

• ¼ cup fresh parsley, chopped

• Salt and pepper to taste

Preparation

1. In a large heavy pot over medium heat melt the butter and oil until foamy. Add the leeks, onion, green onion, and shallot with a little salt and pepper, and sauté until translucent and tender.

Add the garlic, thyme, and tarragon, and cook a few minutes. Stir in the wine and chicken stock and increase the heat to medium, to bring to a low simmer. Add the asparagus and lemon juice, and cook until tender. Add honey, cream, basil, and parsley. Season with salt, and pepper to taste.

2. In a blender puree the soup in small batches until smooth. If too thick add more stock. Adjust to taste for seasoning. Serve hot with a dollop of sour cream or lemon aioli and fresh parsley.

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!