Asparagus has some funny names, like Sparrow grass. It is related to lilies onions and garlic there sits on its own separate family. It comes in green and white flavours, the white asparagus is rare outside Europe.
This is a simple spring soup recipe when asparagus is plentiful.
Recipe
- 1 kg of asparagus, washed after the bottom 2 cm has been removed
- Olive oil
- Spring onions one bunch
- Two small potatoes washed and chopped
- 4 cloves of crushed garlic
- 2 L of vegetable stock
- One large white onion
- 2 bunches of fresh parsley
- A fresh free range egg per person
Method
- Pre-heat the oven to 180 C
- Spread the asparagus out on a baking sheet and drizzle with olive oil
- Bake the asparagus for around 30 minutes until they slightly brown
- Gently fry the chopped onion, spring onions and potato in 4 tablespoons of olive oil until softened
- Add the vegetable stock and bring to a rolling boil
- Drop in the asparagus from the oven and stir
- Finely chop the parsley – add after 30 minutes when the asparagus is very soft
- Adding a pinch of salt and a teaspoon of sugar and a teaspoon of soy sauce
- Adding a quarter teaspoon of white pepper and the crushed garlic
- Allow the soup to cool
- Blend very thoroughly until the parsley has been homogenised into green flecks
- Season to taste and rewarm in small quantities
- Poach an egg for each serving
- Serve the soup with the egg floating in it
Celluloid Sous Chef 