Cream of asparagus soup with shrimp

Cream of asparagus soup is something so many people by in a can or a packet. But honestly, at least while asparagus is in season, you should try making it yourself. It is a bit of work, but it’s no rocket science.

For this version, I added shrimp to a classic recipe – they complement the soup’s flavor in the best way – and, I mean, shrimp is the bacon of the seas. Makes pretty much everything taste just a little bit better.

 

Cream of asparagus soup with shrimp - Gourmet Elephant

Cream of asparagus soup 3Cream of asparagus soup with shrimp - Gourmet Elephant

Cream of asparagus soup with shrimp - Gourmet Elephant

Cream of asparagus soup with shrimp

What you need:
500g white asparagus
750ml water
50g olive oil
40g flour
2 egg yolks
50ml white wine
50ml orange juice
20ml Osborne Veterano
200ml vegetable broth
250ml cream
150g small shrimp (cooked and peeled)
salt
pepper
nutmeg
cayenne pepper (optional)
sugar
Worcestershire sauce

What you do:
Wash and peel the asparagus, trim the ends. Cut it into 3cm/1.5in pieces. Cook the peel and ends in 750ml salted water for about 20 minutes, in a medium-sized pot with the lid on. Sieve the broth into a bowl, discard the peel. Place the asparagus in the pot, add the asparagus broth and cook for another 20 minutes. Using a slotted spoon, transfer the asparagus to a bowl, set aside.

In another medium-sized pot over medium-high heat, heat the olive oil. When it is hot, add the flour all at once and stir to combine, let it cook for 2 minutes, stirring continuously. Add the asparagus broth, stir and let it simmer for 5-6 minutes. Remove the pot from the heat.

In a small bowl, whisk the egg with a little soup. Add it to the soup together with the wine, Osborne, orange juice, vegetable broth and cream. Season with salt, pepper, nutmeg, cayenne pepper if you like (I think it is a great match), sugar and Worcestershire sauce. When you feel like it tastes right, add the shrimp and put the pot back on low heat, allowing it to warm up, but don’t let it boil or the egg will curdle. After 5 minutes, add the asparagus, and turn off the heat. After a few minutes, the soup is ready to serve.


Easy asparagus and tomato bake

I love quick and easy recipes for weeknight dinners. When I get home after a busy day at the office, I usually lack desire to be in the kitchen for an hour before dinner, especially because I usually don’t have a big lunch and I’m kind of hungry when I get home.

I tried something with May’s VotM asparagus last night. This asparagus and tomato bake turned out super delicious, although I used very few ingredients and it took me about 15 minutes to make it. Ok, plus waiting time while it’s in the oven. But that doesn’t count 😉

 

Easy asparagus and tomato bake - Gourmet Elephant

 

Easy asparagus and tomato bake - Gourmet Elephant

 

Easy asparagus and tomato bake - Gourmet Elephant

 

Easy asparagus and tomato bake - Gourmet Elephant

 

Easy asparagus and tomato bake - Gourmet Elephant
 

Easy asparagus and tomato bake

What you need:
3 tomatoes
500g asparagus
3 slices white sandwich bread
80g gouda cheese
2 tbsp. olive oil
salt
pepper

What you do:
First, preheat the oven to 180°C/360°F.Wash the tomatoes and cut them into small pieces. Wash and peel the asparagus, cut into 5cm/2in pieces.

Spread the tomato pieces all over the bottom of a medium-sized casserole, sprinkle with olive oil. Season with salt and pepper. Next, add a layer of asparagus, season with salt and pepper. In a third layer, place the sandwich bread (you will have to cut at least one of the slices into smaller pieces to cover all of the asparagus layer). Spread the cheese on top.

Bake for about 25 minutes. Done!

Tip!

If the cheese browns before the asparagus is cooked, cover the casserole with aluminum foil to prevent charred spots. Also, let the bread soak up the juice from the bottom of the casserole, tastes great!


Asparagus and cheese tart

So many awesome looking asparagus tart recipes on Pinterest! I especially like this one and made my own version of it. It is crispy and includes cheese. Sounds great? Turned out great!

 
Asparagus and cheese tarte - Gourmet Elephant
 
Asparagus and cheese tarte - Gourmet Elephant
 
Asparagus and cheese tarte - Gourmet Elephant
 
Asparagus and cheese tarte - Gourmet Elephant
 

Asparagus and cheese tart

What you need:
300g flour
100g butter
100g yoghurt
40ml ice-cold water
1/4 tsp. salt
2 tsp. Zitronensaft
90g goat cheese (I used Saint Maure)
50g parmesan
350g asparagus

What you do:
For the crust, cut the butter into small pieces and place in a bowl. Add the flour and salt. Mix, using you hands or a hand mixer, until just combined. Add yogurt, water and salt, mix quickly and form into a ball. Place in the fridge for 30 minutes.

While you wait, grate the parmesan and cut the goat cheese into small pieces. Wash the asparagus, cut off the ends and peel the bottom third. Preheat the oven to 200°C/400°F.

On a floured surface, roll the dough into a square (about 25cm/10in). I baked the taste in a brownie pan – you could use any baking pan in that size or simply bake the tart on baking sheet lined with parchment paper. Transfer the dough to the baking pan/sheet.

Spread the cheese evenly over the dough and place the asparagus on top. Bake for 30 minutes or until the crust is golden brown and the asparagus looks crispy.


Asparagus risotto

Hooray for the month of May! One of my favorite vegetables of all time is in season right now, and it had to be May’s Veggie of the Month:

the asparagus!

I have never met someone who did not like asparagus. Did you? I mean, there are so many fabulous ways to cook it  – super crispy roasted asparagus, or white asparagus with hollandaise sauce, or a soup, or a tarte… nom nom!

This month’s first VotM recipe is a risotto:
Asparagus risotto - Gourmet Elephant

Asparagus risotto - Gourmet Elephant

Asparagus risotto - Gourmet Elephant

Asparagus risotto - Gourmet Elephant

Asparagus risotto

What you need:
200g asparagus, washed and trimmed
2 tbsp. butter
1 tbsp. olive oil
½ onion, diced
80g risotto rice (Arborio)
100ml white wine
800ml warm vegetable broth
50g grated Parmesan
Salt and pepper to taste

What you do:
Cook the asparagus in salted water, for about two minutes, then drain it and cool it in ice water. Let it cool for a few minutes, drain and set aside. Heat the broth and keep it warm – you don’t want to add cool broth to your risotto, it would stop the cooking process again and again.

In a medium-sized saucepan over medium-high heat, melt 1 tablespoon of butter and the olive oil. Add the onion and sauté until they just start to brown a little (about 4-5 minutes). Add the rice and stir frequently, for another 5 minutes. Add the wine and stir, let the rice absorb it. Once there is almost no liquid left, add about 100ml of the broth, stirring frequently. Turn the heat down to medium (my stove’s highest setting is 12, I usually go for a 7-8 here), it is not supposed to boil like crazy. Once the rice has absorbed almost all of the broth, add another eyeballed 100ml of broth, let the rice absorb it, and repeat until the risotto has a creamy consistency and the rice is tender, but still slightly firm to the bite (“al dente”). This process takes about 20 minutes. Add the other tablespoon of butter and 1/4 of the Parmesan. Stir to combine, then add the asparagus and mix carefully.

Serve with Parmesan – and enjoy!

Tip!

You can add the cut-off ends of the asparagus to the broth you use to cook the risotto instead of just throwing them away. Bring it to a boil, let it simmer for 15 minutes, then start making your risotto. This is a great way to give this dish an extra intense asparagus flavor!