Asparagus threesome – Episode 2

Spargelsoup

How to make an asparagus consommé – by our mother

This consommè is very special. Unfortunately nothing for vegetarians, since it is based on pork broth. In the end it will have an intense and delightful taste of white asparagus, but it needs some preparation. The journey is the reward! My mother explained me how to prepare it and I hope I will get it across correctly, otherwise I am sure you will see a comment of her below the post 😉

My mother used cured pork snout and tail (yes, you´ve read it correctly: snout 🙂 ) for the broth. The cured meat gives the consommé a smoky flavor and sliced finely it is a nice insert for the soup later. Green asparagus wrapped in ham and filo dough is a tasty addition to the soup.

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Recipe for an asparagus consommé with green asparagus wrapped in ham and filo dough

Serves 4

Ingredients:

  • 2 carrots
  • 2 slices of celeriac
  • 2 onions
  • 3 seeds of pimento
  • 1 tbsp of peppercorn
  • 2 cloves
  • 2 bay leaves
  • 3 stalks of white asparagus
  • 4 stalks of green asparagus
  • 4 slices of cooked ham (or prosciutto)
  • cured pork meat (snout/tail etc) for the broth
  • Salt and pepper
  • filo dough
  • butter

For the consommè (prepare the previous day)

  1. Chop the vegetable in small cubes
  2. Put cured pork meat in a pot with 1.5 litre of cold water. Heat up slowly until it simmers.
  3. Remove the foam on top of the liquid
  4. Peel the white asparagus (don´t throw away the peel)
  5. After 1/2 hour add the vegetables and the spices and let the soup simmer for about 2 hours.
  6. Season with salt and pepper
  7. In the last ten minutes add the asparagus peel and then remove it again.
  8. Cool down and put in the fridge for a couple of hours or over night.
  9. Remove the fat layer of the cold soup
  10. Cut the white asparagus in thin diagonal slices and boil it up in the soup just before serving
  11. If you like you can also slice the cured meat in fine slices and add it to the consommé

For the green asparagus: 

  1. Blanch the green asparagus
  2. Wrap it with a slice of ham
  3. Wrap it with a buttered stripe of filo dough
  4. Put in the oven at 180°C – 200° C until it is crispy and serve it with the hot consommè

Green asparagus

 

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