Glorious Orange and White Asparagus Soup

Have you been enjoying the fresh tastes of Spring as much as I have?
Strawberries with sugar... cress and boiled egg sandwiches... Asparagus with Parmigiano and melted butter.
In that case; SAVE YOUR ASPARAGUS WATER!!!!

This along with a couple of leftover spears will give you a delicious meal and one of my favorite soups (of all time, I have to add).

This recipe is made with white asparagus. I think it pairs better with the sweetness of the orange juice and the delicate sharpness of the zest than its green siblings...

It's a rich, velvety soup that packs enough calorific punch to leave one satisfied as a meal on its own. It is unusual in taste as it combines the sweet aroma of the fruit with the savory freshness of the spring vegetable. Give it a try. You won't be disappointed.



ingredients:
(serves two or four, if served as a starter)

2 Tablespoons/30 grams of butter
2 Tablespoons of flour
one Orange, zest and juice separately
one litre/4 cups of asparagus cooking water
a couple of leftover asparagus spears (if on hand)
125 ml/half a cup of whipping cream
one egg yolk

1. Melt the butter over medium heat and toss in the flour. Mix with a whisk. After a minute add the orange zest. Let this mixture fry gently until it turns the slightest bit brown in colour. The smell should change towards nutty.
2. Pour in the asparagus water slowly while whisking the mixture constantly. (If this isn't done well, you will risk ending up with a lumpy soup.) Turn up the eat, whisk every couple of minutes and let it come to a gentle boil. I wouldn't recommend leaving the room as this mixture "likes" to boil over.
3. Let it boil gently for at least five minutes to thicken and get rid of any residual floury taste.
4. If you have the asparagus spears at you disposal you can either cut them into bite size pieces and put them into the soup at this stage to warm up. Or you can blend them with a little bit of the soup and add them to the dish like this.
5. In a separate bowl whip the cream into gentle peaks. Beat in the egg yolk. Beat the orange juice into this mixture slowly.
6. Take your soup off of the heat. Spoon one ladle of hot soup into the cream mixture and whisk well. Repeat two times. Add the whole mixture back into the hot soup and whisk well again. (This step is called proofing and, while slightly cumbersome, will prevent you from having scrambled egg soup.)Season with salt and freshly ground black pepper to taste. (If you didn't put salt into the asparagus water, you will have to through in an astounding amount now...)

Serve with good bread.

Homegrown tea

Surviving the first week of a challenging new job seems to have a similar effect as surviving grueling exams back at university. An illness of some ilk is sure to follow.

So while I am feeling utterly miserable, the few advantages of being sick in spring, and not in the depths of winter, are not lost on me.
I could, if bundled up to a sufficient degree, sit outside and let the sunshine, smells, sights and birdsong work some healing magic. (Not feeling particularly inclined at the moment.)
But what I definitely will do is take advantage of the first harvest of the 2010 growing season!


I have a special affection for herbs that can be used in both sweet and savory dishes. Mint is probably the most widely used of these. I love making sweet drinks and desserts with it. But think it is even better in salads like Tabbouleh.*

As you can see in the pictures this plant reemerges from apparent death after even the coldest of winters. It is basically a weed and therefor an easy plant to keep in a pot on a window sill. Some people will even discourage you from planting it in your garden without proper boundaries. I've always been convinced you can never have enough of it though!

Fresh mint tea is probably the simplest way I use this herb. And probably the most often. Depending on the strength of your plant you pick enough leaves.

Bruise the leaves (twist and turn a little) to release the oils and put it into a mug with sugar to taste (the darker the better).

Pour over just boiled water and let it stew for a couple of minutes.
Easy as pie.

Coupled with a laptop and a dvd of choice it's my idea of regenerating.


*The other one I always think of strait away it basil. Have you ever put some into a vodka cranberry? Good stuff.

Awful Offal?

Spring is just around the corner. It must be!
At least that's what I tell myself to keep from going crazy. I might be a little bit over-optimistic, but I already cut back all of the woody herbs and my indoor chili plant...
And then I found this little beauty underneath everything else. This will have to tide me over until warmer days arrive.


Later the same day I cooked something with the same herb. And let this be a fair warning to anyone who isn't similarly inclined. I cooked myself some lovely Fegato alla Veneziana, or in plain English Chicken Livers with Sage, Marsala and Onions...
Thank you, please come back and visit soon. (This will not be a recurring topic. I promise)




I will presume that the only people still reading are those who can also handle corresponding pictures.
First of all: I am unsure if this is the original composition of the Venetian Chicken Livers. My father dubbed this dish and the name has stuck.

Ingredients:
Fat for frying
Chicken livers
Marsala
Fresh Sage leaves
One small onion, red or white
Salt and Pepper

First of all you want to marinate the cleaned livers in a generous lashing of Marsala and add a couple of (can be roughly chopped) fresh sage leaves. Leave this standing at room temperature for 20 minutes or half an hour. In the last couple of minutes take a small onion and slice it not too finely.


Heat a frying pan to high heat and fry the livers only in a little clarified butter or oil of choice. Turn them over after a couple of minutes and cook them until they are just done. Put them aside.
In a bit more clarified butter or oil fry off the sage leaves until crispy. (These could be put aside and sprinkled over the finished dish.) In the sage infused fat, fry the sliced onions to taste. I like them to still retain a bit of crunchy texture. Add all of the Marsala used to marinate and let it reduce and cook of the alcohol. Add back the livers and cook them in the sauce for one or two minutes. Adjust the seasoning.
Serve with a couple of slices of crusty bread to soak up the sauce with.


E Guete!