Asparagus Soup

One of my favorite things about Austrian cuisine is the focus on foods that are in season and using this produce for as many seasonal dishes as possible. In the early spring, we are now in asparagus season, and asparagus dishes will be all over Wien. I was craving some good Spargelsuppe, so I googled some recipes to make my own. Unfortunately, as a student lacking some key ingredients (cream), it did not turn out like the Viennese creamy version, but it was very tasty in its own right!

I modified this recipe and added/eliminated ingredients based on what I had available. I also chose not to puree my final product, so it was a very tasty chowder rather than a cream of asparagus soup.

INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2-3 cloves of garlic
(opt) 3 stalks celery, chopped
1/2 cup fresh mushrooms, diced
3 tablespoons all-purpose flour
1 (14 ounce) can condensed chicken broth
1 chicken bouillon cube
2 cans full of water (about 2 cups)
(opt) 1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half (or milk)
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
(opt) 1/4 teaspoon ground white pepper
approx. 1/4 teaspoon ground cloves
dash of ginger

1. Melt butter or margarine in a heavy cooking pot. Add olive oil. Add onions and chopped celery; after a few minutes, add diced mushrooms. Saute until tender. Press or thinly dice the garlic, as you prefer, and add to pot.

2. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy.

3. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Drop a piece of old bread on the top of the soup to soak up any excess oils. Remove bread before next step.

4. (Ignore this step if you prefer a chowder-like soup rather than cream of asparagus). Puree soup in a food processor or blender in batches. Return to pot.

5. Stir in half and half (or milk for a thinner soup) and soy sauce. Add peppers, cloves, and ginger. Bring soup just to boil. Adjust seasonings to taste. Serve hot.



Though this was very tasty, I'm still looking for an authentic Austrian-style recipe. Might try this one next time: White Asparagus Soup.