The asparagus time is served hot, but you can eat the soup cold.
You get a fresh colored soup from green asparagus. Mari Moilanen
The soup doesn’t always have to be warm. Broccoli soup can also be spooned into the mouth in the style of gazpacho when it is cool.
This soup is delicious both cold and hot – whichever you prefer.
Green asparagus has a fresh aroma suitable for many tastes. Asparagus soup can be made from both types of asparagus, but green is superior in color. The freshness of this soup is enhanced by a hint of mint, and the nice, hearty texture is thanks to the potato.
Wine recommendation
Fresh Sauvignon Blanc wines are suitable for asparagus, whose green herbaceousness is especially suitable for green asparagus. Depending on the way the asparagus is prepared, more aromatic white wines such as Riesling, Gruner Veltliner and Gewurtztraminer are also good choices.
When the asparagus is prepared simply by boiling and cold meats or melted butter are served as a side dish, you can choose a sparkling asparagus wine. Champagne or cava are not the craziest choices.
This very fresh and slightly herbal asparagus soup is paired with a suitable pair of flavors from a similar flavor world. Cloudy Bay Sauvignon Blanc from New Zealand, €33.98, is a blessed asparagus wine – whether there was white or green asparagus on the plate, if at all.
Cool the recipe’s soup well and pour a glass of this intense, extremely fresh, pure character and mildly citrusy white wine, whose herbal aftertaste pairs perfectly with green asparagus soup that can be enjoyed cold.
Asparagus soup
900 g of green asparagus
1 small leek
500 g floury potatoes
2 tablespoons of butter
5 dl chicken broth
2 dl cream
2 teaspoons of lemon juice
1 teaspoon of salt
0.25 tsp black pepper
In addition:
French cream
lemon peel
mint leaves
1. Cut the woody base off the asparagus. Boil the asparagus in salted water for five minutes and collect one deciliter of the asparagus boiling water. Cool the asparagus in ice-cold water for five minutes. Dry the asparagus and chop them. Take the asparagus buds separately for decoration.
2. Split, wash and slice the leek. Peel and cut the potatoes. Saute leek and potatoes in butter in a pot for a few minutes. Then add the stock and the asparagus cooking water. Cook until the potatoes are cooked. Season with salt and pepper.
3. Add the asparagus pieces to the soup. Purée the soup with a stick blender until smooth and fluffy. Add cream, lemon juice and spices. Refrigerate the soup until cool.
4. Decorate the soup portions with sour cream, asparagus buds, grated lemon peel and fresh mint.