Spring has sprung, buds are starting to appear and green things are poking out of the ground. Which means in Alberta, it’s almost asparagus season. While asparagus from California or Mexico is generally available year-round, it doesn’t compare to that which is grown right here – it’s not exactly a common back yard crop, but our soil conditions, lack of pests and cool climate produce tender, sweet stalks. (So long as it doesn’t snow immediately before the May-June harvest.) Some of the best asparagus is grown out in the Innisfail area, so as soon as you see it hit the market, it’s best to eat as much as possible while we can get it.
Here’s a way to preserve asparagus for a time when we won’t be able to get our hands on the local stuff – asparagus soup is simple, delicious hot or cold, and perfect to make if you happen to get a wrinkly bunch.
- 1 Tbsp. each butter and canola or olive oil
- 1 small onion, peeled and chopped
- 2 leeks, chopped (white and pale green part only) and then washed in a bowl of cool water
- 3 medium potatoes, peeled and diced
- 1 lb. asparagus, ends trimmed, cut into 1" pieces
- 4 cups (1 L) chicken or vegetable stock
- salt and pepper
- 1/2 cup half & half or heavy (whipping) cream
- In a large saucepan or smallish pot, heat the oil and butter over medium heat. When the foam subsides, add the onion and leeks and cook for a few minutes, until they start to soften. Add the potatoes, asparagus and stock and cook for 20 minutes, until the vegetables are tender. Season with salt and pepper and stir in the cream.
- Purée the soup in the pot using a hand-held immersion blender, or do it in batches in a blender or food processor until very smooth. Add a little extra stock or water if it seems too thick. Serve hot, or chill and serve cold.
- Serves 6.