WHB: Asparagus, Potato, And Dill Soup

It's officially spring, and coinciding with that are massive piles of asparagus in the grocery store and farmers market.  The delicious green spears that recently cost as much as $4 a pound are now priced at $1.40 a pound.  Great news for me, I can indulge my asparagus lust in all sorts of ways.  I've always enjoyed asparagus soup, but usually prepare it with a roux base.  My favorite recipe is an elegant and silky smooth version from Julia Child, which I often served for company.  This recipe uses potatoes, rather than flour, to give a thick consistency.  It's heartier than Julia's and very filling.  I made this soup today and realized it would be a nice soup for Easter, so I used eggs for the garnish.  The herb I chose was dill, but basil, thyme and tarragon would work beautifully too.

The finished soup can be served as is or if you want a more elegant version, put it through a sieve, to remove the fibers from the asparagus.  I didn't do that, because I think the soup tastes fine without taking that step.  The recipe also calls for cream, which I did use. But, frankly, it tasted very good before I added the cream. 

This lovely dill soup was made to celebrate Weekend Herb Blogging, the gold standard of events created by Kalyn at Kalyn's Kitchen.  WHB traveled all the way to France this week, to be hosted by Katie at Thyme For Cooking.  Stop by her site and be prepared to experience intense envy  when you see a typical day for her.

Happy Easter everyone. I'm going to make cookies and a cake now.  Sugar rush, here I come.

Asparagus, Potato, and Dill Soup

Serves 4-6

(Adapted from The New England Soup Factory Cookbook)

2 1/2 pounds asparagus, washed and woody ends trimmed
3 Tablespoons butter
3whole cloves peeled garlic
1 medium white or yellow onion, diced
3 ribs celery, diced
1 medium bulb fennel, diced
6 medium Yukon Gold, or red potatoes, peeled and diced
6 cups vegetable or chicken stock
1 cup white wine
1/3 cup fresh dill chopped fine
1 Tablespoon dry mustard
2 cups light cream (optional)
salt and pepper to taste
2-3 hard boiled eggs sliced for garnish

Cut off the asparagus tips and save for later. Using a food processor slicer blade, slice the asparagus into small round pieces. This will cut up the fibers in the asparagus. 

Melt the butter in a large pot, and cook the onions, celery, fennel,  and garlic over medium high heat for about 7 minutes.  Add the potatoes and asparagus, stock and wine and bring to a boil.Reduce the heat to medium and simmer for about 15-20 minutes until the potatoes are soft.  Add the cream, chopped dill, mustard, salt and pepper to taste. Then, using a hand blender puree the soup in the pot. Or use a blender or food processor and process the soup in batches. 

Heat water in a small pot until it boils.  Add the asparagus tips and cook them 2 minutes. Drain and briefly cool in cold water and then set aside.

Serve the soup garnished with eggs slices and sprigs of dill

Comments

[porter]

sounds really good. i am officially addicted to your blog, amazing, inspiring recipes. thank you

[Jenn]

That looks goooooood. Mmmmm mmmm mmmm. I don't think I can get asparagus here. I tried decribing it to my students awhile back and they didn't know what I was talking about!
Happy Easter, Sher!

[Karen Jo]

That soup looks really yummy. Happy Easter!

[katie]

This sounds wonderful! I usually use potatoe as thickener...Love the addition of dill. Don't use enough dill..
Our asparagus is just starting as well... So, in another week or two I can make this. First we have to pig out on roasted, sauteed and steamed...then we can graduate to soups, omelets, risottos....

[MyKitchenInHalfCups]

Ha, Gorn just walked by and said: That looks good. Are you going to make that for me for Easter?
What's a girl to do!

[Lydia]

Oh, how I want to live in California! We are still a month away from asparagus season here in Rhode Island. When it is the season, though, I go to a large asparagus farm nearby where I can go into the sorting room and choose the asparagus in just the size I want (from pencil-thin to half-inch thick), picked fresh that morning. I often make a soup base with potato and asparagus, and I freeze the base to have for months after asparagus season has passed.

[Kalyn]

Your soup photos are just gorgeous with the egg garnish! It sounds delicious. Enjoy the sugar rush. I'm actually making bread today; I bet you're shocked. (I'm experimenting with white whole wheat flour, and I have made one that was pretty good, but not quite blog-worthy yet. However I won't be joining the Daring Bakers, you can count on that.)

[Bunty]

HAPPY EASTER BOB AND SHERRY

THIS SOUP LOOKS DELICIOUS. ANOTHER GOOD RECIPE

TO ADD TO YOUR MANY OTHER ACCOMPLISHMENTS.

LOVE, BUNTY

[Kevin]

An asparagus and dill potato soup sounds really tasty. I can't wait for asparagus season to come here.

[michelle @ the smackdown]

what a great way to get MORE ASPARAGUS into my diet. i freaking *love* asparagus! and i love soup.

i'm also a big fan of the chicken sculpture.

[Melly]

Looks yummy. What kind of camera do you take pics with? I think you could make a living taking food pictures.

Simon says to have Upsie stop over and say hi. His pic is up!

[LiberalFoodie]

this looks really good! I've never tasted an asparagus soup seasoned with dill. yum! thanks for sharing the recipe.

[Callipygia]

Oh my god this soup sounds so great and how can one not love something with hard boiled egg garnish (tho the chicken might not like it!). Happy easter to you dear girl!

[Deb]

Check out all of those tasty ingredients! I can taste them now! Hope you had a great Easter Sher!

[peabody]

I was good until the boiled egg. I am not sure I could do it...but I would try it.

[Laurie Constantino]

Delicious sounding soup, with a great idea for using up hard-boiled eggs, always a goal at this time of year!

[Glenna]

Yummy soup and cute little hen!