This year, winter was a nonevent and spring arrived like a hangover. Temperatures rose and collapsed clumsily. One warm day, everything in the ground leapt from the earth only to be smacked by a couple of good frosts. The abandoned apricot tree down the road bloomed before the wild asparagus at its feet came up. The asparagus froze and became unusable in stalk form.
That’s why soup was invented.
When wild asparagus isn’t available, cultivated asparagus does just as well.
2 Tbsp Grape Seed oil
1/2 cup Diced Onion
1 1/2 Lbs Asparagus chopped in 1″ pieces
Peavines 1/2 lb
White wine 3 cups
Vegetable stock 3 cups
Potato 1 cup peeled and cubed
Chives 1 Tbsp chopped
Tarragon 1 Tbsp Chopped
1 Tbsp Lemon Zest
Salt and Pepper (to taste)
What to do:
Heat oil in heavy soup pot over medium heat. Add the onion and sauté with salt and pepper until translucent– 4 to 5 minutes.
Add the Asparagus and pea vines. Toss with onion to wilt – 2 minutes.
Add the white wine and bring it to a simmer.
Add the stock, potato, herbs and return to simmer
Cook for 20 minutes and test potato for tenderness
Remove from heat and puree with an immersion blender
Pass the soup through a fine mesh strainer into a clean saucepan. Use the back of a ladle and make concentric circles to help the soup along. The fibrous remains in the strainer make great compost.
After all of the soup is strained, adjust seasoning. Sometimes we use lemon zest, others garlic chives.
The longer you run the soup through the blender, the easier it is to strain it.
Make it seasonal: Garnish with sautéed pea vines in the spring, chopped herbs in the summer or gremolata in the winter.
We make the soup with asparagus broth, which you can make using asparagus trimmings. Throw the trimmings into a pot with twice as much water and simmer for 20 minutes.
Our go to cover crop is a winter peavine and they are fantastic in this soup but not everyone has peavines. Fresh peas work well or leave the peas out entirely for a more serious, less sweet soup.