In the Spring we eat Asparagus

Ah Finland - It finally looks and feels like Spring around here.  

Pretty blue flowers are blooming all over the place in the bright sun.  

The Swans are back.

The nights are lighter and warmer for our evening walks.

Asparagus is available everywhere in the markets & shops.

The ice and snow are all gone!  That makes me smile more than anything. 

Balcony sunset views & open sea!
Signs of Spring popping up everywhere

Picnics in the park are now a real possibility.  The songs of birds of all kinds fill the air with joyous noise.  It feels as though life has started again.  Never in any place I have lived has Spring been such a welcome sight.  

One of the first types of produce in the Spring is Asparagus.  To me its bright green (or white & purple in some cases) is a sure sign that summer is just around the corner.  When I was living in Munich, Germany, Spargelzeit in the local restaurants and cafes often meant that soup was on the menu.  It's one of the easiest and most enjoyable ways to enjoy this tasty vegetable, and takes about 20 minutes from start to finish.  Enjoy!

A soup for Spring
Asparagus Soup with Shallot, Pine Nut and Asparagus tip garnish

2 bunches of asparagus, ends trimmed, tips reserved (blossom end) (about 25 asparagus spears
2 large or four small potatoes
4 cups Homemade Bouillon or vegetable broth

Cut asparagus into 1" pieces.  Place all ingredients in a small pot and bring to a boil.  Cover and simmer for 15 minutes, until vegetables are fork-tender.


Heat 2 tablespoons of olive oil in a frying pan.  Add

4 shallots, halved and sliced
Asparagus tips
1/2 cup pine nuts or sliced almonds, roasted
15-20 basil leaves, julienned

Stir over medium-high heat until the shallots are soft and slightly golden, the asparagus tips a bright green, and the almonds lightly toasted.  Set aside.

When the soup vegetables are cooked, puree the soup with an immersion blender.  Taste the soup and add salt or pepper if desired.

Pour the soup into four bowls.  Divide the asparagus tips evenly on the top of the soup.  Divide the shallot mixture among the four bowls and sprinkle the roasted pine nuts on top.

Serves 4

Sibelius monument, Helsinki

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