[Cooking] An almost perfect asparagus soup

[karohemd]

This long weekend was perfect for some experimentation in the kitchen so on Monday I used up the rest of the asparagus (I had sauteed spears with my lamb steaks on Sunday evening), cooking the front half of the spears in lemony butter, removed them from the butter and kept them warm. Then I cooked the chopped stems in the same butter with some veg stock. When those were tender, I blitzed them with a stick blender, seasoned with salt, pepper and nutmeg, stirred in a good dollop of double cream and blitzed again, tilting the blender head to get in as much air as possible. The result was a light, smooth, fluffy soup. The flavour was spot on, too.
I served the soup in a deep plate, with the cooked spears and a poached duck's egg yolk on top. Probably the technically best dish I've ever cooked. Very happy. :o)

Comments

[undyingking.livejournal.com]

Looks great! We've got a bunch of headless stems in the fridge waiting to be souped, I might take inspiration from this.

[karohemd.livejournal.com]

Thanks! If my cooking posts inspire only one reader, my work is done. :o)

[bateleur.livejournal.com]

Yum!

What are ducks eggs like? I don't think I've ever eaten one.

[karohemd.livejournal.com]

A little bigger and much richer than hen's eggs. If I have duck's eggs and make pancakes I use only two instead of three. I believe the same applies to proper baking. They are glorious and very filling scrambled, too.

[nelladarren.livejournal.com]

2!

Thanks for dinner - was great! (Didn't do the egg, had chicken breast instead, went very well with my chicken stock.)

Next time I'll roast the asparagus heads in the oven though...

[karohemd.livejournal.com]

That's exactly what I mean by inspiration. I inspired you to make something and you decided you'd prefer it made differently. I do this all the time when I read recipes or watch cookery shows.