Potage Argenteuil - Asparagus Soup

Asparagus has been bursting out of the earth at an amazing rate, what with how warm it has been lately. We are actually struggling to eat it all. I suspect this means it will be over early; ho-hum. (In fact it is slowing down already, although I expect another wave, at least.)

 

This soup is actually a good way to stretch a smaller amount of asparagus, although you could probably double the amount with nothing but good results. On the other hand, the sorrel is finishing up and I'll be pulling a lot of spinach this week to make way for peppers. It's going to bolt soon, anyway; such are the ways of spinach. You could leave either or both out, and have a more asparagus-y asparagus soup, in which case I would definitely suggest using a pound of it. 

 

4 servings

30 minutes prep time

 

 

250 grams (1/2 pound) asparagus

a handful or sorrel OR spinach leaves

2 to 3 tablespoons finely minced fresh chives

3 tablespoons barley flour

1/4 teaspoon salt

freshly ground black pepper to taste

2 tablespoons unsalted butter

3 tablespoons 10% cream

1 tablespoon unsalted butter

 

Wash the asparagus and break off the tough stems. Chop them roughly, setting aside the tips. Wash and finely shred the sorrel or spinach. Wash and mince the chives. 

 

Put 3 cups of water on to boil in a heavy-bottomed 2 quart or litre pot. When it boils add all the asparagus but the tips, and cook for 6 to 9 minutes, until very tender. 

 

Measure the barley flour into a small bowl and season it with the salt and pepper. 

 

When the asparagus is done, pour it with all of the cooking water into a blender or food processor and blend until very smooth. If it does not seem completely smooth, you may need to strain it and discard any tough stringy bits (but if you have good, tender asparagus and a decent blender this won't be a problem). 

 

Heat the first quantity of butter in the now dry pot the asparagus was cooked in. When it is melted and sizzling add the sorrel or spinach and chives, and cook for about a minute. Add the seasoned flour and work it in until no dry flour remains; cook for another minute. Begin to add the puréed asparagus a little at a time, mixing well between each addition, to keep it smooth and lump-free. Once it is all in, add the chopped asparagus tips and simmer them for 3 to 5 minutes, until tender. 

Mix in the cream and the remaining butter, and bring the soup back up to steaming hot, but do not let it boil. Serve at once. 

Last year at this time I made Asparagus, Egg & Wild Rice Salad.