Asparagus Soup with Sorrel and Goat Cheese Creme Fraiche

In my last post about Joy Road catering alfresco dinner in the vineyard I promised to publish this asparagus soup recipe and here it is. This soup has been in my repertoire for a long time in a few variations (see here). I make it most often in the spring when local asparagus is fresh and full of flavour. Sometimes I use the potatoes to thicken it up, sometimes I just use loads of asparagus to accomplish the same. Either way it is delicious and easy to prepare. In this instance I garnished the soup with local goat cheese blended in with local Blackwell cream, a sinfully delicious combination that added a layer of tangy rich flavour, reminiscent of the Joy Road soup. We had another beautiful asparagus soup last night as well as last week at Mission Hill Estate Winery and I incorporated an element from that soup as well: shredded sorrel leaves mixed into the hot soup. See what happens, a recipe evolves and develops.

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The recipe is a little long to write but essentially it’s very simple: cook the asparagus in the stock and blend it in a blender together with the hot cooked potatoes. Done. Without further ado, here is the recipe:

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Ingredients:

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2 medium white potatoes

2 tablespoons butter

4 cups stock (chicken or vegetable)

1 bunch asparagus

A few sorrel leaves, ribboned

1/3 cup goat cheese, softened

1/3 cup heavy cream

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Directions:

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Steam the potatoes in their skin until cooked through. Remove from heat, let cool, peel and dice.

Cut off the root end of the asparagus and chop the stems reserving a few tops for garnish.

Heat butter in a soup pot or le creuset French oven cast iron pot.

Add the potatoes and stir to heat them up without browning.

Add the stock and bring to a boil.

Add the asparagus (not the reserved stems) and cook until they are cooked but still retain their bright green colour.

When the asparagus is cooked through carefully pour the soup into the jar of a blender and process until fully pureed.

Return to the pot, taste, add salt and pepper as necessary and keep warm.

Add the shredded sorrel ribbons to the soup and stir until they wilt.

Steam the reserved asparagus tips and set aside.

Combine the goat cheese and cream and mix until smooth.

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To serve:

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Place a few of the reserved steamed asparagus tops into each soup bowl, pour the soup over including some of the sorrel in each plate.

Spoon the goat cheese creme fracihe over and garnish with chive flowers or another herb flower if you have it.

Drizzle with a little olive oil to garnish.

Serve immediately.

The soup can be refrigerated and reheated before serving.

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