White asparagus soup (Spargelcrèmesuppe)
Last Saturday we went across the French border to go to the food market at St Louis, it only took us less than 20 minutes to get there. This is one of the nice thing to live in Basel where you can go across the French or German border in less than 30 minutes. It is now the white asparagus season and we have the luxury to sample various white asparagus produced in either Basel (from Bottmingen?; Germany (from Badischer); or France (from Alsace).
In St Louis, the Alsace asparagus looked so irresistible and adorable as you can see the slight purple from the tips down to the middle.
We bought 1kg and ate three quarters on Sunday ate in a traditional way by simple steamed them and made a homemade hollandaise sauce to go with them. The remaining I made a spargelcremesuppe tonight. Last year when I tried to make this soup it was not as successful as this time, it tasted a bit bitter and I thought because it was towards the end of the spargel season. Today I found this article and now I understand why, it was because I did not peel deep enough to remove the skin throughly. Anyway, despite this time, I have removed the skin properly but I still found some traced of the fibery stuff which as described in Gordon Ramsay’s recipe, you have to sieve the soup to get an absolute creamy smooth soup.
Asparagus season is short and is said it finishes on 24 June each year so if you come across them, don’t wait further to buy a bunch to enjoy !