ERIKA ALLISTON : Sweet Pea – food blog

{SOUPE FROIDE AUX ASPERGES BLANCHES ET A LA VANILLE} While I know that the asparagus season is officially coming to a close, I wanted to sneak in one last recipe, as there are still bunches of white asparagus appearing in our farmers market, and next spring is a full 365 days away!!

Do not be fooled by my images…. what looks like a sumptuous vanilla cream is actually CHILLED white asparagus soup with the added touch of vanilla bean. This was an intentional trompe l’oeil  (AKA fooling of the eye), which demonstartes my love of taking ingredients, typically used in sweet recipes and using them in savoury ones (& vice versa). The outcome is an awaking of the senses!

Our senses need a wake-up call from time to time, as we all find ourselves EATING THE SAME THING week in week out - does this sound at all familiar???  The problem is not a lack of ingredients or imagination, but more of falling into the cooking comfort zone….  and while I love my traditional asparagus soup, things needed to be shaken up a little – so I removed the onion, added the vanilla bean + white pepper and dropped the temperature to a cool summer chill.  

Besides, it really is too HOT to cook, & heating a saucepan for 10 minutes is my outside limit at the moment!

WHITE ASPARAGUS FACTS

• AKA spargel – the German name for asparagus (where most asparagus is white!)
• Grown covered in soil to avoid photosynthesis preventing the shoots from turning green
• This produces a less bitter, more tender, sweet taste
• Season is from April to June

VANILLA BEAN FACT

• Name : derived from the Spanish vainilla meaning “little pod”
• Vanilla is the fruit of an orchid flower, grown in the form of a bean pod
• Originated in the Gulf of Mexico
• Now grown in Madagascar (3/4 world’s supply), Tahiti : see Chocolate & Zuccini blog, Mexico…
• Over 110 vanilla orchid varieties
• 1 variety, vanilla planifolia (Bourbon vanilla), produces the majority of commerical vanilla beans
• Hand harvested, rinsed, & rolled in blankets to “sweat”, then gently dried in the sun
• Uses: INSIDE – of the bean is used to flavour cakes, ice cream, sweets, drinks etc. PODS – Keep & dry, placing them in a container of white sugar, to give a vanilla perfume. POWDER – finely grind the dried pod and use in cooking!

RECIPE – SWEET PEA Blog

• 16 large white asparagus (approx 560g)
• 2 medium sized potato (approx 140g)
• 2 tablespoon unsalted butter
• 1/2 vegetable stock (bouillon) cube (6g)
• 400ml boiled water
• 100ml full fat cream (25%)
• 1/4 of an vanilla bean (use inside only)
• pinch of white pepper¨

1. Prepare the asparagus : wash with cold water, remove the flat end, peel 3/4 of the stalk (not the pointed end), cut into little 1cm (1/2 inch) pieces, set aside
2. Peel the potato, cut into small pieces & set aside
3. Melt the butter in a medium sized saucepan
4. Add the asparagus & potatoes and cook for 3-5 minutes
5. Boil the water in a kettle
6. In a separate container add the bouillon cube to the boiled water and mix well = stock
7. Now add the stock to the asparagus / potatoes
8. Cover and cook on medium-low heat for 10 minutes
9. Using an electric blender (not a hand mixer – normally not powerful enough), mix the soup well.
10. Add the cream & pinch of white pepper and mix well
11. Cut the piece of vanilla bean. Next open the bean using a sharp knife, cutting a long silt lengthwise down the piece. Scrape out the inside on the bean and add to the soup mixing well
12. Pour into a container and refrigerate for at least an hour or until completely chilled
13. Serve chilled