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Tuesday, July 8, 2014

Asparagus Ham Soup


Asparagus makes a lovely soup. This recipe is adapted from a microwave recipe in Barbara Kafka's The Microwave Gourmet, the original gourmet cookbook for the microwave. I didn't use my microwave, however. What can I say? I'm kind of old school when it comes to cooking.

You could use the whole spear but that seems like a bit of a waste here. Save up your trimmings and peelings in the freezer, then make this soup when you have collected enough.

Asparagus and Ham Soup
(serves 6)

1 pound asparagus trimmings
4 ½ cups ham stock
1 medium onion, chopped
1 Tablespoon lemon juice
½ cup heavy cream
kosher salt to taste
½ teaspoon black pepper

Chop the asparagus trimmings into 1" pieces. Place the asparagus, ham stock, and chopped onion in a medium saucepan. Bring to a boil, reduce to a simmer, and cook until asparagus is tender, about 30 minutes. Run the soup through the fine disk of a food mill - asparagus has a lot of long indestructible fibers, so this takes a bit of work. Return the soup to the saucepan. Stir in the lemon juice, cream, maybe a little bit of salt (ham stock is plenty salty), and black pepper. Heat on low until just hot, not boiling. Can also be served cold.

Photo:
"Légumes du marché 2" by Vassil - Own work. Licensed under Public domain via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:L%C3%A9gumes_du_march%C3%A9_2.jpg#mediaviewer/File:L%C3%A9gumes_du_march%C3%A9_2.jpg.

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