Hungarian Asparagus Soup
From The Natural Gourmet by Annemarie Colbin.
Total Steps
5
Ingredients
12
Tools Needed
5
Related Article
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- 1.0 medium turnip
- 1.0 medium carrot
- 1.0 medium onion
- 1.0 pound fresh, firm asparagus
- 1.0 bay leaf
- 0.5 teaspoon dried marjoram
- 6.0 cup water or stock
- 1.0 tablespoon vegetable seasoning salt
- 1.5 tablespoon extra virgin olive oil
- 2.0 tablespoon whole wheat flour
- sea salt(optional)
- freshly-ground white pepper(optional)
Instructions
Step 1
Wash and cut the turnip and carrot into large pieces. Chop the onion. Wash the asparagus, cut off the tender tips, and reserve them; cut the remaining stems into several pieces.
Step 2
In a large stockpot, combine the chopped turnip, carrot, onion, bay leaf, marjoram, water or stock, and vegetable seasoning salt. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, or until the vegetables are quite tender.
Step 3
Puree the soup in batches in a blender until creamy. Strain the pureed soup to remove any asparagus strings, if present, and return it to the pot.
Step 4
In a small skillet, heat the olive oil. Add the flour and cook, stirring continuously for 4-5 minutes, or until the mixture gives off a nutty fragrance. Ladle a small amount of soup into the skillet and stir until the roux is fully incorporated. Pour this mixture back into the main soup pot, scraping up any remaining bits with a rubber spatula. Simmer the soup for an additional 10 minutes.
Step 5
Taste the soup and adjust seasonings as needed (sea salt and freshly-ground white pepper). Add the reserved asparagus tips and simmer for 3 to 4 minutes more. Serve immediately, ensuring each serving contains several asparagus tips.