Asparagus officinalis was popular in Ancient Egypt, Greece and Rome.
It was called sparagus in Medieval Latin – szparag in Polish and was known as sparrow grass in some parts of England.
Nowadays asparagus is cultivated in Western Poland – you will find both green and white asparagus for sale.
- 500g fresh asparagus (green)
- 1.5 litres of vegetable stock (can be from cube or concentrate – Marigold powder is good)
- 1 tablespoon of butter
- 125ml soured cream
- 2 egg yolks
- Salt & Pepper to taste
- Cut the tips off the asparagus spears.
- Cut the very dried ends of the stalks off and discard.
- Cut the stalks into several pieces.
- To a large pan of stock add the stalks and butter and bring to the boil.
- Turn down the heat, put a lid on the pan and simmer gently for around 10 minutes until the stalks are tender.
- Take a little of the hot stock out of the pan.
- In a smaller pan, poach the asparagus tips lightly in the stock so they still have a bite.
- Add the liquid back to the pan with the stalks.
- Take the large pan of stalks off the heat, cool slightly (to avoid hot splashes).
- Use a stick blender or similar and purée the stalks carefully.
- In a small dish mix the soured cream and egg yolks together.
- Add the soured cream mixture to the puréed soup.
- Bring back up to just before the boil and use a balloon whisk to mix it all together.
- Season if necessary (often not needed – depends on the stock).
- Add the asparagus tips.
- Serve immediately making sure there are tips in each serving.