Asparagus soup

Asparagus soup

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Spring has arrived when in early April you can get the first asparagus from Spain. A little later the local Danish asparagus arrives and then I start eating it several times a week, because it is so good. I can’t recommend enough eating your local vegetables in season until you almost get sick of them, then moving on to the next thing; that way there’s always something to look forward to.

Ingredients

Quantity Ingredient
1kg asparagus spears
1 tablespoon butter
2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
1.5 litres water
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 tablespoon butter
8 quail's eggs, boiled and halved
100g salmon roe
1 bunch watercress

Method

  1. Because asparagus is grown in sandy water, make sure to soak them in water for 10 minutes before using, then trim the asparagus by holding the stalk with one hand at the bottom and bending it a few centimetres away with your other hand to snap off the tougher part. Now cut off the tips of the asparagus and set aside, and chop the stalks.
  2. Heat the butter and oil in a large saucepan until foaming. Add the onion, garlic and asparagus stalks and let them cook for 2–3 minutes until softened but still bright. Pour in the water, bring to the boil and let it simmer for 10 minutes, then blitz until smooth.
  3. Melt the butter in a frying pan, add the asparagus tips and fry for 1–2 minutes. Serve the soup topped with the asparagus tips, halved quail’s eggs, salmon roe and watercress.
Tags:
Scandinavian
Danish
Swedish
comfort food
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