23 June 2011
Posted in Soups
June 23, 2011
Savory pancakes are popular in Germany with whole asparagus spears, but here they have been added to compliment the soup.For four serves of the soup:
1 bunch, peeled white asparagus (about 12 spears)
1 tablespoon, lemon juice
1 tablespoon flour, plain
1 medium sized white onion, finely chopped
500ml of vegetable stock
60 g double thickened cream
dry white wine, a splash
freshly ground salt and pepper, for taste
mint for garnish
1 bay leaf, large
For the pancake:
½ teaspoon salt
300 ml, milk
100 ml, soda water
butter for pan base.
2 tablespoons of fresh mixed herbs, chopped finely
1. With a swivel peeler, remove the outer skin starting at the base of the asparagus spears. See picture for how to here. Cut the tips (keep aside) and the hard base of the spears. Often the spears will break naturally when peeling, so just discard this brittle section. Cut the spears into 4 pieces.
2. Sauteé the chopped onion in 40g of the butter in a medium sized pan until soft, and then gently mix through the flour and lemon juice.
3. Add the vegetable stock, white wine, bay leaf and bring to the boil. Add the asparagus tips for one minute, reduce the heat then remove the tips with a slotted spoon; run them under cold water and set aside. Add the remainder of the asparagus, and cook for a further 5 minutes or until tender. Test with a fork.
4. Transfer the asparagus pieces into a blender and pureé Pass the mixture through a sieve whilst pressing down firmly with the back of a spoon to extract the liquid. Discard any pulp. Return to the pan of stock and simmer for 20 minutes. Meanwhile sauteé the asparagus heads in 10g of the butter.
5. Turn off the heat and remove the bay leaf. Mix through the cream and add the asparagus heads, salt and pepper for taste and garnish with a mint sprig.
For the pancake:
1. Sieve the flour and salt in a bowl. Add the herbs, eggs and mix through slowly adding the milk until all mixed through. Mix in the soda water.
2. In a medium size fry pan, heat a little butter on a medium heat and add some of the pancake mixture to cover the base of the pan. Leave to cook for 2 minutes or until you are able to lift the sides of the pancake with a spatular. Turn over and cook for the same amount or until cooked through. Cook the remainder of the batter and keep the pancakes warm until ready to serve the soup.