|
Asparagus soup with potato and dill may not be Italian American food but it springs from the Italian American use of rich greens and rich stock. It's Spring. All the early greens are sprouting out of the muddy thaw. In the garden two distinctive growths gleam greener than than grass: asparagus and dill. They are the first to emerge with Persephone from winter's death.? Yet, this is still a season of transition. Still a time for winter's soup: but a soup of sprouting freshness. Cold and warmth, gray and green all converge. From the darkened earth, the roots, from the sunlit sky the herbs.Each bound by the perpetual life of milk.It's the time for asparagus soup with potato and dill.
So where do we begin? I think it's the asparagus. Asparagus.Which to choose and when to buy them: thin stalks or thick stalks, in season or out, to peel or not.While those are important considerations for serving whole stalks, none of these questions trouble the creation of a delightful asparagus soup. |
What prompted me to work on this soup was a beautiful clutch of very pencil thin asparagus I found at the Farmers' Market. Now, when serving the asparagus alone, pencil thin asparagus is generally not preferred. Most cooks will advise you to select a nice thick stalk. But, for soup? What's the difference?
The other important element of this soup is that is very low fat. Although it uses butter, it does not need heavy cream. So, this is not "Cream of Asparagus."This soup is a much lighter version. Here I use grass fed non-fat milk, not cream. The potatoes provide the body.The other addition to this soup is fresh dill.Fresh dill is a Spring time wonder.It's fragrance and striking taste stimulates that same exhilarating response as the smell of a freshly cut lawn.It's the fragrance of weeds and leafy unwanted vines that you pull from your garden and that lingers on your hands.It's Spring. This is asparagus soup. |
Ingredients
The base:
Chicken stock: a good half pot ( four cups). Here you would use at least four or
five chicken thighs, legs or wings. If not, a good quality commercial chicken broth that is chemical
free. BUT - Real chicken stock is less expensive and clearly far better.
The soup:
Butter: half stick.
Asparagus stalks ( thin or thick.)
Green onions / Scallions: one bunch of five or six.
Potato : one good sized or two medium all purpose.
Dill: about a quarter cup of chopped fresh dill.
Milk: one cup.
Salt
Pepper ( a purest may prefer white pepper so as not to mar the
surface of the soup, but I find black pepper a bit more energetic.)
Chicken stock: a good half pot ( four cups). Here you would use at least four or
five chicken thighs, legs or wings. If not, a good quality commercial chicken broth that is chemical
free. BUT - Real chicken stock is less expensive and clearly far better.
The soup:
Butter: half stick.
Asparagus stalks ( thin or thick.)
Green onions / Scallions: one bunch of five or six.
Potato : one good sized or two medium all purpose.
Dill: about a quarter cup of chopped fresh dill.
Milk: one cup.
Salt
Pepper ( a purest may prefer white pepper so as not to mar the
surface of the soup, but I find black pepper a bit more energetic.)
The Chicken Stock
The chicken stock.
You will have to start the stock about an hour before you begin the rest of the soup recipe.
Fill a stock pot half way with water.
Add five or six chicken thighs, wings or legs.
Bring to a boil, turn down the heat and let simmer for about an
hour. Shortly after the stock begins to boil you will see a thick foam collecting on the surface.
Use a ladle to remove the foam and discard it.
You will have to start the stock about an hour before you begin the rest of the soup recipe.
Fill a stock pot half way with water.
Add five or six chicken thighs, wings or legs.
Bring to a boil, turn down the heat and let simmer for about an
hour. Shortly after the stock begins to boil you will see a thick foam collecting on the surface.
Use a ladle to remove the foam and discard it.
The Dill
Dill
Chop the dill and set aside. |
The Scallions
Green onions/scallions .
Dice the green onions. |
The Asparagus
Asparagus: For a soup, you do not have to peel the asparagus.
If the asparagus has a hard white base, cut off the base and discard. Then, quarter the stalks. Set aside for the moment. |
Sauter
In another pot, melt about a half stick of butter.
Onions: add the green onions/scallions to the melted butter. Stir for a few minutes until the onions begin to wilt. |
Potatoes
Potatoes: peel and dice the potatoes.
Put them in a microwave dish, cover with plastic wrap and set the microwave for about six minutes. Set the potatoes to the side. |
The Asparagus
Asparagus: Now add the asparagus to the onions and chives. Stir about for a few minutes until all the asparagus seem to have been covered in the butter and look a bit more
tender. |
Chicken Stock
Chicken stock.
This should have been prepared in advance unless you are using commercial stock. Pour the chicken stock into the pot with the onions and asparagus. Bring the pot to a boil then reduce the heat so that it just simmers. Let the asparagus simmer in the stock for about thirty minutes. |
Blending
Stick blender.
Using a stick blender pulverize the onions and asparagus into the soup. Be sure that you hit every corner so that there are no solid stems left. (Note: you can also use a blender or a food processor.) |
The Potatoes
Potatoes.
Add the microwaved potatoes and simmer for another fifteen minutes or so. Milk. Add the milk to the soup. (You can use cream if you like.) Stir. |
Finishing
Stir. Salt and pepper to taste. |
Asparagus soup with potato and dill.
Plate with a garnish of chopped dill and serve.