Experience the essence of springtime with a delightful and vibrant Asparagus Soup. This recipe encapsulates the tender elegance of asparagus, offering a symphony of flavors that dance on the palate. From its humble beginnings to its modern incarnation, asparagus soup is a culinary journey that celebrates the earth’s bounty and the art of fine dining. Let’s explore the history, story, and preparation of this exquisite soup.

Asparagus has a storied history that dates back to ancient civilizations. Revered for its delicate flavor and nutritional benefits, it has long been considered a prized ingredient. Asparagus was cultivated by the Egyptians and enjoyed by the Greeks and Romans, who believed in its various health benefits.

In the context of soup, asparagus takes on a new dimension. The use of asparagus in soups can be traced back to medieval times, when it was often blended with other ingredients to create nourishing and flavorful dishes. Over the centuries, asparagus soup evolved and adapted to different culinary traditions, with each culture adding its unique touch.

This recipe, with its combination of asparagus stalks and tender tops, showcases the versatility of asparagus in a creamy and satisfying soup. The use of herbs, mace, and bay leaf adds depth to the flavor profile, while the inclusion of cream and egg yolks provides a luxurious and velvety texture. This dish embodies the culinary traditions that have been passed down through generations, while also embracing modern sensibilities.

INGREDIENTS

• 40 heads asparagus
• 3 tablespoonfuls flour
• 3 tablespoonfuls Crisco (shortening)
• 1/2 cupful cream
• 1 quart white stock (chicken or vegetable)
• 1 bunch herbs (such as thyme, rosemary, or tarragon)
• 1 bay leaf
• 4 sprigs parsley
• 2 egg yolks
• 1 blade mace
• Salt and white pepper to taste
• 1 onion

INSTRUCTIONS

1. Begin by preparing the asparagus. Gently snap off the tough ends of the asparagus and set aside the tender heads. Cut the remaining stalks into slices.
2. In a saucepan, melt the Crisco over medium heat. Add the sliced asparagus stalks, chopped onion, bunch of herbs, bay leaf, and blade of mace. Gently fry these ingredients for about fifteen minutes, allowing the flavors to meld.
3. Sprinkle the flour over the asparagus mixture and stir well to combine. Cook for an additional few minutes to eliminate the raw flour taste.
4. Pour in the white stock, stirring continuously to create a smooth and cohesive mixture. Allow the soup to simmer gently for approximately 1.5 hours. This slow simmering process allows the flavors to develop and the asparagus to become tender.
5. Once the asparagus is fully cooked, remove the soup from the heat. Carefully strain the mixture through a sieve to achieve a smooth and velvety consistency.
6. Return the strained soup to the saucepan. Add the cream and egg yolks, whisking constantly to incorporate them smoothly into the soup.
7. Season the soup with salt and white pepper to taste. Remember to adjust the seasoning gradually, tasting as you go.
8. Reheat the soup gently over low heat, taking care not to bring it to a boil. The goal is to warm the soup without curdling the cream or overcooking the egg yolks.
9. Just before serving, prepare the asparagus tops by cooking them briefly in a small amount of boiling stock. This will help preserve their vibrant color and ensure they are tender.
10. To serve, ladle the soup into bowls and garnish with the cooked asparagus tops. The result is a bowl of rich, creamy, and flavorful Asparagus Soup that celebrates the essence of the season.

NOTE:

• Asparagus Soup is a testament to the marriage of tradition and innovation. Its delicate flavors, balanced with the richness of cream and the subtle depth of herbs, create a symphony of taste that transports you to a world of culinary excellence. This dish embodies the essence of asparagus, inviting you to indulge in the bounty of the earth.