Cream Soup of White Asparagus "Spargelcremesuppe"

Recipe courtesy of Jurgen Spagolla, Executive Chef Trapp Family Lodge, Stowe, Vermont.

Ingredients

1 lb. of white Asparagus
1 qt. water
1 slice of lemon
1 cup heavy cream
1 tbsp. butter
1 tbsp. flour Salt & white pepper
Bouillon powder for taste
Pinch of Sugar
Chopped parsley for garnish

Directions

You must peel the white asparagus and trim the more fibrous butt ends. Trim off ½ inch from butts of Asparagus. Then, with spears laying on a cutting board, using a vegetable peeler, peel off thin skin starting 1 1/2 inches from the top of each spear.

Place all peelings and trimmings in a soup pot with 1 quart of water, slice of lemon and a pinch of sugar. Bring the liquid to a boil, turn down the heat and simmer for another 15 minutes. Strain the Asparagus stock into a shallow large sauté pan. Place all the peeled Asparagus in the pan with the stock and simmer Asparagus for about 10 minutes until Asparagus is soft. Lift Asparagus into a plate and let Asparagus and stock cool.

Melt butter in a medium size soup pot over medium heat, stir in flour and make a roux. Deglaze with the Asparagus stock and season with pinch of Bouillon powder, Salt and white pepper. Add the heavy cream and simmer the soup for about 20 minutes. Meanwhile, cut Asparagus up into small pieces. Add the Asparagus pieces to the soup and serve with some fresh chopped Parsley. Serves 4.

Serve with Chef Jurgen's White Asparagus and Crab Salad "Spargelsalat mit Crabbenfleish".

Dressing Ingredients

2 tbsp. olive oil
2 tbsp. rice vinegar
2 tsp. sugar
1 tbsp. orange juice concentrate
1 tbsp. lime juice
1 tbsp. sesame oil
1 tbsp. of chopped scallions
1 tbsp. of basil

Salad Ingredients

2 cups cut-up fresh white Asparagus
12 oz. Crab meat10 oz bag lettuce
1 cup 1/2 inch pieces cantaloupe
1 cup sliced seedless cucumber

Salad & Dressing Directions

For dressing, combine all ingredients; mix well. Set aside For salad, steam until tender-crisp. Drain and let cool. Cut Crab into bite size pieces. Combine Asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately. Note: substitute 1 1/2 cups cubed, cooked chicken for the crab, if desired. Serves 4-6.