Cream of Asparagus Soup chez Dorine

Cream of Asparagus Soup chez Dorine

(c) Dorine Houston 2008, all rights reserved 

A lovely sign of spring in the Delaware Valley (the region around the Delaware Bay and Delaware River, including northern Delaware, southern and central New Jersey, southeastern Pennsylvania and the Lehigh Valley) is the sudden abundance of beautiful asparagus in the markets.  We often call it "Jersey grass" because it is so prolific in New Jersey, and sometimes jokingly call it "Joisey grass" in affectionate reference to the speech of ordinary people there. 

There are so many ways to prepare this delicious gift of spring!  Roast it and sprinkle lightly with EVOO and vinegar.  Steam it (leaving it somewhat crisp, of course) and serve with hollandaise sauce.  Steam and slice into salads or spring vegetable medleys.  Use steamed or roasted asparagus in wraps.  Make vegetable "sushi" rolls with stalks of crisp-tender asparagus. 

Rejoice in spring's gift of asparagus! 

And make my favorite

Cream of Asparagus Soup

(c) Dorine Houston 1985, 2008, all rights reserved  

1/2 cup/115ml water
1 bunch asparagus, washed, coarse stem ends broken off, and cut into 1"/2cm lengths 
1 1/2 T./20ml unsalted butter
1 1/2 T./20ml flour
Several gratings nutmeg
1 tsp./5ml salt
2 cups/500ml milk
1/2 cup cream

Bring the water to a boil and add the broken off stems plus any you may have reserved in the freezer from other recipes.  Add 4 whole black peppercorns.  Simmer 30 minutes.  Strain and press hard on the solids to push more flavor into the liquid. 

Discard remaining pressed solids.  Return broth to the pot and bring to a boil.  Add the asparagus; cover and simmer until tender and still bright green, about 10 minutes.  Set aside when done.

Melt butter in a heavy-bottomed saucepan.  Whisk in butter until thoroughly combined.  Add nutmeg and salt; whisk.  Pour in a small amount of milk and whisk well.  Add a little more milk and whisk.  Make sure you have whisked out any lumps.  Add half the remaining milk and bring to a boil, whisking well all the while.  Do not allow milk to scorch or stick to the bottom of the pan.  Boil for two minutes at a full bubble, whisking all the while and taking care to whisk over the entire bottom of the pan.  This bechamel will thickly coat the whisk and be too thick to be soup on its own, but you are about to add other liquids. 

Reduce to a simmer and add the water from cooking the asparagus.  Whisk well.  Stir in the asparagus using a wooden spoon and simmer very gently for 2 minutes, stirring.  (You do not use the whisk after adding the asparagus because the pieces get caught in its wires.)  Stir in the remaining milk and simmer until the soup reaches th consistency you like. 

Turn off heat and stir in cream.  Taste and adjust seasoning.

Serves 2-4, depending on whether it is an appetizer course or your lunch.