Supa-crema de sparanghel / Asparagus cream soup

Am gasit in sfarsit sparanghel proaspat! Aproape de fiecare data cand il cumpar este stafidit si invechit insa saptamana trecuta l-am nimerit foarte proaspat si crud. Am cumparat doua manunchiuri si m-am gandit ca unul sa il gatesc ca supa si celalalt ca tarta. Supa de fata este pe drept cuvant una dintre cele mai gustoase supe mancate vreodata: cremoasa, fina, cu o aroma fina de sparanghel… Delicioasa! Daca va place sparanghelul nu ezitati sa o preparati!

I was so happy when I found fresh asparagus on the market last week!Almoust every time I buy asparagus I found it looking like a raisin. Man, I’m furious! But this time I had good luck. I bought two bunches of asparagus, so that I can prepare a soup and a tart. This soup is one of the best soups I ever tasted! It’s creamy, soft and it has a delicate asparagus flavour. You must try it if you like asparagus!

Inainte de toate trebuie sa stiti cateva detalii legate de mentinerea proaspata a sparanghelului. Cel mai bun mod de a pastra sparanghelul este acesta:

- defaceti sparanghelul din legatura

- taiati de la baza tulpinii pret de 2 cm

- puneti manunchiul in apa

- pastrati sparanghelul la frigider, nu mai mult de 2 zile

If you don’t know how to keep your asparagus fresh until cooked, check out these tips:

- cut about 1 inch at the base of asparagus

- put the bunch in a glass halfway filled with water

- keep it in the fridge for max. 2 days

Ingrediente:

- 1 manunchi sparanghel verde

- 4 lg unt

- 2 cepe medii, taiate marunt

- 1 cartof rosu potrivit, curatat si taiat felii

- 1, 5 litri supa de legume

- 1 legatura de patrunjel (sa fie legat cu sfoara)

- 1 cana smantana grasa (nu folositi light – cum am facut eu, caci se va “branzi”)

- sare

- piper

Curatati tulpinile de sparanghel pana ajungeti in dreptul mugurilor. Taiati din partea de jos cam 2 cm. Taiati apoi mugurii iar tulpina ramasa taiati-o in bucati potrivite.

Ingredients:

- 2 pounds asparagus

- 4 tablespoons butter

- 2 medium onions, finely chopped

- 1 medium red waxy potato, peeled and sliced

- 6 cups vegetable broth

- about 12 sprigs of parsley, tied up with spring

- 1 cup heavy cream

- salt and pepper, to taste

Trim and discard the fibrous portion of the asparagus, about 2 inches at the base. Cut the asparagus tips and reserve. Cut the asparagus stalks into 1-inch segments and reserve.

Intr-un vas cu apa care fierbe, puneti mugurii si lasati-i la fiert pentru 3 minute, cat sa devina moi insa nu foarte fierti. Scurgeti-i si treceti-i printr-un jet de apa rece. In aceeasi apa puneti la fiert tulpina taiata si lasati-o 5 minute. Din nou scurgeti si clatiti cu apa rece.

In a large pot, bring about 4 quarts of water to a boil.

Cook the asparagus tips in the boiling water for 2 to 3 minutes, until tender but still crisp. Immediately rinse under cold running water and reserve.Cook the asparagus stalks in the boiling water for about 5 minutes. Immediately rinse under cold running water and reserve.

Intr-un vas topiti untul si adaugati ceapa si cartofii. Caliti pana cand ceapa devine translucida. Aveti grija sa nu le prajiti! Adaugati sparanghelul, supa si patrunjelul si fierbeti 15 minute, pana cand cartofii sunt moi.

In a medium pot, heat the butter over medium heat. Add the chopped onions and sliced potatoes. Saute for about 10 minutes while stirring frequently, or until the onions turn translucent (try not to let the onions or potatoes brown). Add the asparagus stalks, the broth, and the parsley. Simmer for about 15 minutes, until the potatoes are thoroughly softened.

Scoateti patrunjelul afara. Lasati supa la racit timp de 5 minute apoi pasati legumele impreuna cu apa in care au fiert. Puneti din nou pe foc, adaugati smantana, sarea si pieperul. Amestecati pana la omogenizare. Inchideti focul.

Serviti cu mugurii de sparanghel.

Remove and discard the tied-up bunch of parsley. Puree the soup using a blender. To serve, heat the asparagus puree over low heat and mix in the heavy cream. Season to taste with salt and freshly ground pepper. Mix in the asparagus tips just before serving.