Asparagus cream soup

Last weekend we went to Trnava, a small city in 30 minutes by train from Bratislava. Now Trnava is known with  it’s new restaurants and food bars and it’s a popular destination for 1 day trip from Bratislava. It was my second visit to this city but I  have never really walked there before. So I can admit that this Slovak “hidden treasure” has very beautiful architecture and it’s… so cozy 🙂 Asparagus was on the season menu in the most Trnava restaurants, so I took green asparagus soup for my lunch. The soup was good, but I decided that I’d make it with white asparagus and less sour. I made it the next day and it was more than tasty. So happy to share this recipe 🙂 (🇸🇰 slovenský preklad nájdete za anglickým textom).

Ingredients (for 2-3 portions)

500g of white asparagus

2 middle sized onions, minced

2 cloves garlic, diced

4 cups of chicken stock (or use vegetable stock, but don’t overdoze it with celery as we don’t need too strong flavors in a stock for this soup)

2 cups of whole milk

2 tbs of all purpose flour

1 tbs of unsolted butter

Salt, black pepper, fried prosciutto or any other dry ham, fresh squeezed lemon juice, fresh herbs for serving.

Directions

  1. Cook the onion in a pot with a few drops of olive oil until it becomes soft and yellow.
  2. Let’s start with asparagus. You will not need to cut woody ends, this time it’s opposite: cut “the heads” and set aside. Peel the stalks with vegetable peeler, cut the stalks into halves and add to the pot with onion.
  3. Add garlic to the pot and cook all together for 5-7 minutes on a medium heat, add some more oil if it’s necessary.
  4. Add chicken stock to the pot, season it with salt and cook for 15 minutes uncovered.
  5. Check if asparagus is soft enough and if yes, let the soup cool for 10 minutes and then blend it with a blender until creamy structure. Return creamy soup to the pot.
  6. Make a roux: melt butter in the pan, add 2 tbs of flour and cook steering continuously until floor becomes slightly brown. Add the roux to the pot and mix it properly to avoid clumps. Notice: you don’t need to make roux, it’s possible to add flour directly to the pot, but the roux gives more taste.
  7. Decrease heat to low and add 2 cups of milk to the pot. Warm it up until soup starts to simmer. Then turn the heat off.
  8. Meanwhile roast asparagus heads in the pan with olive oil for 5 minutes, it has to be a bit “al dante”.
  9. Roast a slice or two of prosciutto.
  10. Pour the soup into serving plates, season with black pepper and serve with a few drops of olive oil, prosciutto crumbles, herbs and a few drops of olive oil.

Enjoy!

🇸🇰Krémová špargľová polievka

Ingrediencie (pre 2-3 porcie)
500 g bielej špargle
2 cibule strednej veľkosti nakrájané najemno
2 strúčiky cesnaku
4 šálky kuracieho vývaru (môžete použiť aj zeleninový vývar, len si musíte pamätať, že vývar na túto polievku nemusí mať výraznú chuť, takže nedávajte do vývaru príliš veľa zeleru alebo paštrnáku).
2 šálky plnotučného mlieka
2 PL celozrnnej múky
1 PL masla
Soľ, čierne korenie, prosciutto alebo akákoľvek iná kvalitná suchá šunka, citrónová šťava, čerstvé bylinky na servírovanie.

Postup
1. Cibuľu speníme v hrnci s niekoľkými kvapkami olivového oleja, až kým nezmäkne.
2. Špargľu ošúpeme škrabkou na zemiaku, hlavičky odkrojíme a odložíme si nabok. Stonky nakrájame na menšie kusy a pridáme do hrnca s cibuľou.
3. V prípade potreby pridáme ešte trochu oleja a do hrnca vytlačíme cesnak. Všetko spolu opražíme 5 – 7 minút na strednom ohni.
4. Pridáme do hrnca kurací vývar, polievku osolíme a varíme 15 minút bez pokrievky.
5. Skontrolujme, či je špargľa dostatočne mäkká a ako áno, necháme polievku vychladnúť 10 minút, a potom ju vyšľaháme v mixéri do krémovej štruktúry. Polievku vrátime do hrnca.
6. Urobíme zápražku: roztopíme maslo na panvici, pridáme 2 PL múky a nepretržite miešame, kým múka nebude opražená do zlatista… Zápražku pridáme do hrnca a dobre premiešame, aby nezostali hrčky. Polievku môžete zahustiť aj múkou, ktorú dáte do hrnca, lenže zápražka má viac chuti 🙂
7. Znížime teplotu na minimum a pridáme do hrnca 2 šálky mlieka. Zohrejeme, kým polievka nezačne bublať, potom ju odstavíme z ohňa.
8. Medzitým opečieme špargľové hlavičky na panvici s olivovým olejom. Musia zostať trochu “al dente”.
9. Opražíme prosciutto.

10. Polievku prelejme do servírovacích tanierov, okoreníme čiernym korením, pokvapkáme olivovým olejom a servírujeme s plátkami prosciutta, citrónovou šťavou a čerstvými nasekanými bylinkami.

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