Asparagus Soup with Wild Garlic

Classic white asparagus soup with fresh wild garlic and decorated with meringue – a seasonal soup as the young wild garlic leaves sprout in Spring. I garnished the soup with a light, slightly salted fluffy meringue and dusted it with green tea. It floats like a cloud on the surface and adds a crunchy texture.

 

Ingredients

6

fresh white asparagus – medium size

1,2 liter

water

1 nob

unsalted butter

200 cl

cream

4

egg whites

Bunch

wild garlic

 

salt, sugar and white pepper for seasoning

 

green tea powder for dusting

 

Preparation

Meringue – prepare in advance.

  1. preheat the oven to 100 C

  2. beat  the egg whites with a hand-held mixer until frothy and then add a pinch of salt and continue to beat until the egg whites form peaks.

  3. layer a baking tray with parchment and scoop the egg whites in cloud-like portions on to the tray leaving some space in between.

  4. bake for 90 minutes.

Soup

  1. Peel the asparagus in the lower half generously with the peeler and remove the fibrous, hard peel. Cut the asparagus into pieces.

  2. bring the water to a boil in a large pot, add each a teaspoon of sugar and salt as well as a nob of butter. Reduce the heat to a simmer and cook the asparagus until they are tender – about 15 minutes.

  3. Use an immersion blender and blend the asparagus pieces in the water. Strain the soup through a sieve into a large bowl and pour back into the pot.

  4. Let the soup simmer for another 20 minutes to reduce it. Add the cream and season with salt and white pepper to taste.

  5. cut the wild garlic leaves into strips.

    Serve | ladle the soup into deep plates or bowls and sprinkle with wild garlic. Dust the meringues with green tea powder using a tea strainer. Place the meringues on the soup and serve immediately.