The expected food season is here again.
The asparagus creates a delicious soup. Pink bröijer
Spring and early summer seasonal delicacies are again in shops, restaurants and many home kitchens.
Asparagus is a great vegetable because it is both healthy and tasty as such, but it is also suitable for many foods.
The asparagus season begins early in the spring and continues until Midsummer. Sure, asparagus is on sale all year round, but the chef Risto Mikkola notes that outside the high season, he does not buy asparagus.
– In the winter, I leave the asparagus on the shelf, even if I make a mind in December. I want to wait for the spring asparagus that gives the sun and the taste of life, Mikkola throws himself poetic.
The old truth is that seasonal products should be eaten when they have their season. Then they are at their best. The blood orange season that ended some time ago is a good example of it.
The two asparagus, green and white available are the same plant. The difference in color and taste is due to the harvest of their crop at different stages of growth.
Green asparagus can grow on the ground in light, while white asparagus is grown underground.
White asparagus harvest is harvested just before the asparagus bumps protrude to the ground and does not develop leaf green. Under the ground, asparagus grows more slowly, so it can accumulate thickness.
White asparagus always holds peel, no green.
You can put potatoes and salmon on the soup surface. Pink bröijer
Mikkola recommends that you taste both asparagus at the same time so that their difference is properly understood. White has a slightly bitter taste, so you can add sugar in the boiling water. It folds the taste of white asparagus.
In Finland, asparagus is one to two months. Mikkola urges you to taste domestic asparagus. According to him, it is just raising a smile on the lips.
This time, Mikkola decided to make a velvet Velouté soup for the parsette.
In addition to its magnificent light green color, the soup is really delicious. And there is no lack of health, as spinach is placed in the saucepan.
The soup features all but the knobs that should be cut off and saves you to decorate the soup. They also give the soup a chewing feel. In addition to the buds, the soup is finished with potato cubes and a lounger bought from the fish counter.
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It is a good idea to save the asparagus knobs for decoration. Pink bröijer
Asparagus
100 g butter
1 kg of green asparagus
150 g of spinach
7.5 dl of milk
1 prk crème fraîche (120 g)
half a lemon juice
salt
pepper
sugar
Serving:
4 boiled potatoes diced
200 g of a salmon
1. Chop the asparagus into reels about one centimeter long.
2. Warm the butter in a saucepan and add asparagus, fry on medium heat for five minutes. Add the milk, boil and cook for a couple of minutes.
3. Pour the soup to the blender and add the spinach and crème fraîche. Let Blender bikes for a few minutes until the soup is beautifully green.
4. Finally season with lemon juice, sugar, salt and black pepper.
5. Serve soup with cooked and diced potatoes and warp salmon.
Drink recommendation
Top wine from Marlborough, New Zealand. Responsibly for sale in a plastic bottle Nau Mai Sauvignon Blanc (€ 12.98) is the most perfect couple for seafood, especially fish and crabs, but also asparagus finds a wonderful couple. If you are a fan of fresh mineral wines, then this dry, acidic, currant leaf and herbal wine is for you.