Page 49 - Valley Table - Spring 2022

Vegan Spargelsuppe
(Asparagus Soup)
PAULO CARVAJAL CHEF/OWNER OF JAEGER HAUS RESTAURANT AND BIERGARTEN, TIVOLI
Ingredients
1 bunch white asparagus
1 large leek, sliced
1 medium Spanish onion, diced
6 cloves garlic
2 Yukon Gold potatoes, peeled and diced 2 Tbsp extra-virgin olive oil, plus more
for garnish
Salt and freshly ground black pepper Thinly sliced asparagus tips and sliced
chives, for garnish (optional)
Bouquet Garni
1 oz. fresh thyme
1 tsp black peppercorns 1 tsp fennel seed
1⁄2 tsp coriander seed
Preparation
1. Cut off the tips of the asparagus and set aside for garnish (optional). Rough cut the remaining asparagus, removing the tough ends.
2. Prepare the bouquet garni by placing all the ingredients in cheese cloth and tying it securely.
3. In a large pot, heat olive oil then add leeks, onions, garlic, and bouquet garni. Season with a small amount of salt and allow to sweat.
4. Once the onions are slightly translucent, add asparagus, potatoes, and enough cold water to cover all the vegetables. Bring to a boil and then simmer until the potatoes are fully cooked, about
20 minutes.
5. Remove the bouquet garni, and
purée. Season to taste with salt and pepper and serve topped with thinly sliced asparagus tips, a drizzle of extra virgin olive oil, and fresh chives.
While most asparagus grown in the U.S. is green, you’ve no doubt noticed purple and white varieties. Purple asparagus is unique, with a higher sugar content and nuttier taste. It turns green when cooked so, for dramatic effect,
it’s best served raw. Although freshly picked asparagus is quite tender, some people prefer it shaved raw in a salad. White asparagus is the same variety as green but since it’s grown underground, it doesn’t produce the chlorophyll that turns asparagus green and is slightly milder in taste. White asparagus is especially popular in Germany, where it’s known as “edible ivory.”
When growing your own asparagus, you may be surprised to learn that stalks can be either male or female. Since
male asparagus have high yields and more uniform stalks, breeders have produced all-male varieties for growers. One variety that Hudson Valley gardeners should seek out is Millennium, a new high-yielding, all-male asparagus breed from Ontario that’s cold-hardy and suited to a variety of soils. Asparagus is a perennial and takes two to three years to produce edible stalks, but be patient and you can look forward to up to 20 years of asparagus goodness. 
48 THE VALLEY TABLE MARCH – MAY 2022