White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus. Some say it can be used like their green cousins, but I disagree…they seriously are VERY light and PRUDISH.
My Mayl selection?
Something to celebrate this German delicacy…….a spring light Veloute. What’s a Veloute, you may ask? In France…soup is NOT just SOUP. There are 5 different types of “sauces”. The The queen, Diva Childs, noted that Veloute’s involve white thickener of some sort, and thus, a veloute, is a “white” soup. The WHITE stock usually is amplified by a thickening white roux, usually at the beginning, not at the end of the preparataion.
Ha! Learned a new technique, I did!
One POUND asparagus
Wash and peel the lower hard parts. Boil gently for 20 minuts, drain (preserve 4 cups of WATER) and then cut stalks in half, and place little tops aside.
4 Tablespoons butter, 3 Tablespoons flour, S & P
Melt butter, and add the flour TINY bits at a time, slowly add ASPARAGUS WATER with S & P, and the butt of the Guses…bring up to a boil, for about 7 minutes. Then, Blend up this mixture with an immersion blender or BULLET. Return to the pot, and keep at a VERY LOW HEAT DO NOT BOIL.
2 egg yolks, 1 Cup DRY white wine, 2 Tablespoons Creme Fraiche (or Sour Cream, or QUARK!) 1 TSP Sugar
Lightly beat eggs and mix in wine, friache, sugar….slowly pour this into soup and then add:
1/2 C. Freshly squeezed OJ.
Then, stir well. Add back in the Gus-Tops, and maybe sprinkle som nutmeg in. Don’t let boil, but reheat the soup through.SERVE Immediately.
Because although I have to restrain myself EACH time, the results always reward my faithfulness. I served it up with a lovely dried fig, pear, spinach salad with quark-agave dressing and dried garlic flakes…
So elegant and simple. Maybe it is the recipe, or my mood, but each bite highlighted a different flavor. One second, orange, the next a little creamy wine. Remember: NO GARLIC! NO ONION! and if I did add thoses, surely, the little white guses would be goners. If you want to impress, but simply so, try this one out. With crusty bread and brie and that wine….wow! Should we just pretend we’re in Pare-y? EVEN BETTER DAY 3!
Like my new plate? had to get it when I went emotional shopping after Egypt. Also picked up a new pair of German-hand-made Mary Janes by Joseph Siebel.
Now, this is a SOUP TO SHARE!