Asparagus Soup
Every year between the beginning of April and the end of June, the protagonist on Italian tables is undoubtedly the asparagus. According to legend, it was grown in the Land of Eden, and considered the food of happiness. Maybe it's because of its high content of serotonin, a feel-good hormone. Historical sources, however, date the birth of asparagus in Asia. The ancient Egyptians, first and then the Romans, cultivated asparagus so much so that the emperor Caesar Augustus was a lover of it. The emperor was such a connoisseur of the elegant vegetable, that he organized elite military units to get them. The famous "legions of asparagus" toured the empire to import the best varieties to Rome. Other military units carried them fresh high up in the snows of the Alps, where they could be frozen for later use. Springtime is synonymous with asparagus. Topped with sautéed asparagus and quail eggs, this beautiful yet simple asparagus soup is deliciously creamy. Serve it as a first course or a complete meal.
INGREDIENTS
1 1/2 LB. of asparagus
2 CUPS of vegetable broth
12 quail eggs
1 of shallot, chopped
1 SPRING of thyme
2 TBSP. of unsalted butter
extra-virgin olive oil
salt
peppercorns
METHOD
Clean and trim 14 oz. Asparagus and cut into rounds. Melt 1 Tbsp. butter in a large pan over medium heat. Add asparagus rounds, shallot, thyme and broth. Cover and let cook for 10 minutes. Remove thyme and season with salt. Puree soup in blender. Trim remaining asparagus. Cut tips in half and stalks into thin strips. Sauté with 1 Tbsp. butter. Divide soup among bowls. Create three nests in each bowl with sautéed asparagus strips. Crack a quail egg yolk into each nest and garnish with asparagus tips. Drizzle with oil and top with freshly ground pepper.
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