There are many things that I love about Europe, but one of them is the seasonal availability of asparagus, straight from the farmer. These organic asparagus cost us in the region of €4.50 a kilogram and we always buy a bundle when we are travelling. When we were on the Midi Canal we walked past many asparagus fields, and it was the first time I had seen them growing in abundance. I understand that they are fairly labour intensive, but despite the price here in South Africa for asparagus, I will always buy them when they are in season. My friend Kim is looking after some asparagus fields in Australia. The farmer is away on holiday, and the asparagus need to be harvested each day or they will bolt. Kim’s farmer friend has given her a recipe for asparagus soup which she says will freeze very well. I have adapted the recipe to suit my cooking style, and it made a very good lunch for me yesterday afternoon.
do you buy fresh asparagus when it is in season?
Asparagus Soup
Ingredients
- 1 tablespoon coconut oil
- 1 baby leek sliced
- 1 shallot sliced
- 350 g asparagus cut into 3 cm lengths - set the tips aside
- 600 mls vegetable stock
- Salt and freshly ground black pepper for seasoning
Method
- In a heavy bottomed pot, heat the coconut oil
- Sauté the leek and the shallot until soft
- Add the asparagus (not the tips) and 350mls of the stock
- Bring to the boil, then cover and reduce the heat and simmer for 30 minutes
- Leave to cool and purée until smooth
- Add the balance of the stock and bring to the boil
- Adjust the seasoning and add the asparagus tips
- Boil for 1 minute before serving
Notes
Click on the links for conversions and notes.
What I blogged:
- two years ago – strawberries with raspberry balsamic vinegar reduction
Tandy
I love asparagus although it took me a while to realise it because as a child I had only ever had it out of a tin. The tinned stuff is vile! I love the idea of adding an egg yolk to asparagus soup. I love to dip asparagus tips in a boiled egg instead of soldiers so I am sure I would enjoy this soup.
I also don’t enjoy tinned asparagus!
I love fresh asparagus and can never resist buying it. I haven’t made asparagus soup for the longest while, yours looks lovely – I usually just steam them and sprinkle them with salt, pepper and lots of lemon juice.
🙂 Mandy xo
I usually do them the same way Mandy 🙂
I wish asparagus were still in season here! Bookmarking this for spring. 🙂
It is quite a short season here 🙂
Love asparagus – in fact bought some last night so this is very well timed!
Enjoy!
I would definitely buy it, there’s nothing lovelier than fresh asparagus stalks when they’re tenderest:)
that is so true Barbara 🙂
I love fresh asparagus soup. Yours sounds and looks amazing. So perfect for this weather!
I can eat soup in any weather 🙂
Looks really delish Tandy.
thank you Hope 🙂
I love the look of that egg yolk in the soup!
thank you yummychunklet 🙂
This recipe looks amazing & i can do it without the eggg–i have never made asparagus soup so this will be my first
It is just as delicious without the egg 🙂
This will be a huge hit in our home where my children love asparagus.
that is so great your children love asparagus, it is so healthy for you 🙂
A lovely green asparagus soup but I prefer the thicker white ones because that is one of the many things Belgium is famous for & their taste is more sweeter & more delicate, I think! 🙂
We ate a lot of white ones in Germany but I prefer the green ones as they are less woody 🙂
🙂 Great tip too!
Thank you Sophie!
I love asparagus…have some in the refrigerator now. I guess I am spoiled because our market has it year round. Your soup looks delicious.
you are so lucky it is in season all year round 🙂
That is one gorgeous looking soup. Breaking the yolk and slurping all the golden goodness with the asparagus cream would be so YUMMY!
🙂
V
thank you so much Valerie 🙂