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On spring asparagus and potato, leek and asparagus soup

24/10/2015

19 Comments

 
Spring asparagus - photo by Liz Posmyk Good Things
Once a delicacy reserved for royalty and rulers, asparagus was bestowed the title "King of Vegetables" by the ancient Egyptians. According to The World Encyclopedia of Vegetables, the ancient Greeks enjoyed wild asparagus, but it was not until the Roman period that it was cultivated. It's said that Julius Caesar best enjoyed his asparagus dishes with melted butter. Simple and delicious.

A member of the lily family, asparagus comes from the Greek word 'asparagos' which first appeared in English print around 1000 AD. It cannot be definitively tracked to any one specific area of origin, although it is believed to be native to the eastern Mediterranean and Asia.

Asparagus is generally known as a vegetable, however it has also been grown as a medicinal herb for over 2000 years. It is reputed to help eyesight, soothe toothache and take the pain out of insect stings (in this case when crushed and applied to the affected area).


Fresh asparagus is versatile, and quick and easy to cook. It makes a delicious risotto or soup, can be pan or stir-fried in a little melted butter and, in this manner, cooks in just minutes. Combine asparagus with garlic, zucchini and tomatoes for the perfect pizza topping. Use it in a frittata or serve it poached with lightly poached eggs and salt and pepper. It's also delicious made into soup, such as this potato and leek vichyssoise with asparagus.

POTATO, LEEK AND ASPARAGUS SOUP
60g unsalted butter

450-500g potatoes
400g leeks
200g bunch asparagus

4 cups vegetable stock 
1/2 cup milk
grated zest of a lemon, to garnish

freshly ground white pepper, to season
sea salt, to season
sour cream to garnish, optional


Wash the leeks thoroughly under cold running water to clean out dirt caught between the leaves. Slice the white and pale green areas of the stem thinly. Peel and chop the potatoes. Cut the asparagus into 2 cm pieces. 

Melt the butter in a heavy-based pan, add the leeks and cook, stirring, until they are soft and golden. Add the potatoes, stir for 1-2 minutes, then pour in the stock, lower the heat and simmer for 20-25 minutes until the potatoes are starting to be tender. Add the asparagus pieces and simmer for 10-15 minutes longer. Allow to cool briefly.

With a stick blender or (transfer to) a food processor, puree the soup until it is a smooth consistency. Return it to the pan and reheat gently. Season with freshly ground pepper and sea salt. Garnish with lemon zest, and sour cream if using.
​Serves 6.
​

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Tell me dear readers, do you enjoy asparagus? Have you ever used it in risotto or soup?
19 Comments
Laura (Tutti dolci) link
20/10/2015 10:59:24 pm

What a tasty soup for spring, love the mix of veggies!

Reply
Lizzy
20/10/2015 11:26:13 pm

Thank you, Laura xx

Reply
Tandy | Lavender and Lime link
21/10/2015 03:48:22 am

I use asparagus in so many dishes, including raw in salad. But my favourite way is lightly steamed with a squeeze of lemon and a twist of salt. So interesting to read about the medicinal uses :)

Reply
Lorraine @ Not Quite Nigella link
21/10/2015 05:31:12 am

I love asparagus the way that Julius Caeser had it or just roasted with a bit of oil and salt! Growing up we only ate the tinned variety which isn't anywhere near as appetising!

Reply
The Surprised Gourmet link
21/10/2015 06:49:14 am

The soup looks delicious and especially appealing as we're going into our fall season.

Reply
Maureen link
21/10/2015 08:47:20 am

It's not really spring until there are big fat fresh asparagus. There's nothing better than a bowl of creamy asparagus soup.

Reply
Gerlinde/Sunnycovechef link
21/10/2015 09:32:07 am

I love asparagus, especially the white one we have in Germany. Your soup looks delicious and I will bookmark iit for our spring.

Reply
John / Kitchen Riffs link
21/10/2015 12:28:05 pm

Love asparagus! And it's so good early in the season. We can buy it throughout the year, of course, but I almost never serve it except during the spring and early summer -- just so much tastier. This is wonderful -- thanks.

Reply
kellie@foodtoglow link
21/10/2015 03:11:00 pm

One of my favourite soups of all time. Enjoy your spring produce. we are costing up to root veg and pumpkins now!

Reply
Tania| My Kitchen Stories link
21/10/2015 03:37:39 pm

I just love asparagus anyway. I tend to eat it whole either roasted or steamed just so I can eat my way down the stick. I Love Spring!

Reply
Francesca link
21/10/2015 03:55:28 pm

I wish Mr T ate asparagus, then could make this lovely soup.

Reply
Amanda link
21/10/2015 06:21:29 pm

I adore fresh asparagus simply steamed or grilled with olive oil and a squeeze of lemon. I'm not sure how I'd feel about it in a soup, but as I also love leeks in anything, I'm thinking it might be great.

Reply
Nicole - Champagne and Chips link
22/10/2015 07:06:27 am

Your soup sounds delicious. You know, I don't think I have ever had asparagus soup! Absolutely something I must remedy soon.
I often eat asparagus just very simply blanched and then lightly sautéd and my partner loves garnishing dishes (anything from pasta to fish and chips with it :)

Reply
Sophy
22/10/2015 07:28:16 pm

My Dutch grandparents used to grow white asparagus which we ate steamed with a small dollop of bechamel sauce, and slices of hard-boiled egg, topped off with a sprinkling of nutmeg. Delicious! You can do the same with green asparagus too, but the white is my favourite.

Reply
Eha
23/10/2015 12:28:42 am

OK: not that different in NE Europe in Estonia - most of us so loved the spring for asparagus: especially the 'Polonaise' with browned butter and hard-boiled egg aside !

Reply
Liz link
22/10/2015 09:06:43 pm

What a delightful soup! There is still asparagus aplenty around here---I usually end up roasting it, but soup would be a terrific change of pace.

Reply
David link
25/10/2015 01:03:40 pm

This looks absolutely delicious, LIz! I miss growing my own asparagus... Such a springtime treat!

Reply
e / dig in hobart link
25/10/2015 07:42:53 pm

I had my first bunch of asparagus over the weekend! I like it simply steamed with butter and S&P... I don't eat it or buy it enough to make anything fancier with it! I must learn how to grow it ...

Reply
Fiona @TIFFINbitesized
26/10/2015 05:16:52 am

I love asparagus - it's one of my faves. I don't like the very small early season ones as I think they have no flavour but also try to avoid the bigger ones which can be woody. I'm sorry the season is over - oh well... next year!

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