Celebrate Asparagus Season with Soup
Friday, March 15, 2013 at 4:00AM 
By Jennifer Knapp
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I have been watching and waiting since the end of February for the first California asparagus to show up at market. Sure, you can find asparagus that's been grown in Mexico any time of the year.
However, I am a San Francisco Bay Area transplant from New England who no longer observes the passing of the years based on fall foliage, the first snowstorm, spring daffodils and humid summer beach days. Instead, I simply enjoy the subtle changes in weather and temperature that allow a year-round growing climate, and I mark the seasons in my kitchen as new fruits and vegetables arrive at the market.
Not only is it better for the environment when you can buy produce that has been grown locally and in season, the flavor can't compare with that which has been shipped thousands of miles.
Mid-March in California heralds the arrival of one of my very favorite vegetables – fat and juicy asparagus! In addition to grilling or roasting stalks of asparagus with some olive oil, salt and pepper, one of the best ways to enjoy them is to puree them into a simple, yet elegant soup. Here is an easy recipe for Asparagus Soup with Citrus Herb Crème Fraîche so that you can celebrate the arrival of spring in a most delicious way.
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Asparagus Soup with Citrus Herb Crème Fraîche
1/4 cup crème fraîche
1/2 tablespoon chopped fresh dill
1 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon finely grated orange or tangerine peel
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 pound asparagus, tough ends discarded, coarsely chopped
3-1/2 cups chicken or vegetable stock
1-1/2 cups chopped spinach leaves
Squeeze of fresh lemon juice, if desired
In a small bowl, blend the crème fraîche with the dill, chives, tarragon and grated orange peel. Season with salt and pepper.
Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook over moderate heat, stirring, until softened, about 4 minutes. Add the asparagus and stock and bring to a boil. Reduce to a simmer, and cook until the asparagus are tender, about 15 to 20 minutes. Add the spinach and simmer until wilted, about 4 minutes. Remove from the heat and let stand for 5 minutes.
Working in batches, puree the soup in a blender and pour it into a clean saucepan (alternatively, you can use an immersion blender and puree right in the saucepan you used to cook the asparagus). Reheat. Adjust seasoning with salt and pepper and a squeeze of lemon juice, if desired. Ladle the soup into warmed bowls. Top with large dollops of citrus herb crème fraîche and serve immediately.
Makes about 4-1/2 cups. Serves 6 to 8 as a first course.
About Jennifer Knapp: Jennifer is a San Francisco Bay Area caterer and a teacher at the renowned Tante Marie’s Cooking School. She has lived in the Bay Area for many years, and has worked in several aspects of the food industry, including restaurants, private cheffing and food marketing. Even when she is not working, you can often find her cooking for friends, checking out farmer’s markets and food trucks and discovering great new places to eat! Jennifer can be reached at knappjennifera@aol.com.
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Reader Comments (1)
Wonderful! A perfect way to celebrate asparagus season...can't wait to try it.