3 medium large potatoes forms the base of the soup and gives it the thickness. In the middle is generous handful of asparagus (about 200-250g). On the top of the pyramid is 15g of dried porcini (cep) mushrooms (Ger: Steinpilz/ Fr: Bolets/ Est: puravik)
The most prominent taste comes from the mushrooms (base of the taste pyramid), the middle folds into the taste of asparagus and if you really look (ie. taste) hard you may detect the taste of the potato in a small triangle in the tip of the pyramid.
Makes 3-4 as a starter:
15g dried mushrooms
250ml warm water
3 medium large potatoes
200-250g green asparagus
0.5l water or vegetable stock
1 tablespoon of cream cheese or fresh cream (optional)
Put the mushrooms into warm water for ca 20 min.
Heat the water or stock in a pan. Peel and cut the potatoes into cubes and add to the boiling water. Cook until soft.
Cut the asparagus into pieces. (No need to peel the green asparagus.)
Drain the mushrooms and add the mushroom water into the pan for more taste.
Add the asparagus and mushroom to the soup and cook for 5 minutes or until the asparagus is almost soft.
For visual effects and more bite you may want to take out the “heads” of the asparagus spears now.
Purée the soup with a mixer or blender. Taste for salt and thickness. If the soup is too thick add some more water.
If you want add some cream cheese or fresh cream to the soup.
Add back the asparagus “heads” and serve.
|Asparagus - mushroom soup|