For 8 portions
8 cups vegetable stock, made out of 2 carrots, parlsey root or parsley stems, young celeriac head, leek cooked with bay leaf, thyme and garlic clove.
1 bunch of white asparagus, heads cut off and reserved and stems cut into a quarter inch pieces
1 bunch of green asparagus, heads cut off and reserved and stems cut into a quarter inch pieces
2 big potatoes, one per each soup
salt and pepper
for the stir fry
clove of garlic
salt and pepper
I cook green asparagus almost exclusively. When my friend cooked white asparagus for lunch some time ago I realized that their taste is so good that I deprived myself not having cooked them for so long. I totally forgot their taste, slightly different from the green ones, yet so good. Well, this had to be amended somehow. I had to cook white asparagus and what better way than to have it in a soup. And so I decided on the combination of green and white asparagus in a silky veloute. Well this is my favorite soup – two soups combined in one bowl. Same veg, similar taste yet a different color. Beautiful and delicious soup featuring the seasonal treasure – asparagus.
Prepare the veg stock: put 2 carrots, parsley root or parsley stems, head of young celeriac and one leek. Add 8 glasses of water, bayleaf, clove of garlic and thyme. Cook until the vegetables become soft. Discard the carrot and divide the stock between two pots. In one pot leave green vegetables and in the other white ones. Add the cut potato to each of the soups and cook until the potatoes get soft and then add the asparagus to the pots. Gook until the asparagus is cooked thru. Season to taste with salt and pepper. While the soup is cooking heat the oil in a frying pan, add the asparagus heads together with the garlic and stir fry until caramelized. Season to taste. When the soup has cooled down bled it with a hand held blender until smooth and then strain through a sieve. Season to taste and add some cream if you like. But the veloute is extra creamy anyway. Transfer the soups to two jugs and then pour the soup simultaneoously from opposite sides of the soup bowls. Arrange some asparagus spears on top and drizzle with flaxseed oil and scatter some fresh herbs.