White Asparagus Bisque • 27 I Pita the Fool

This creamy soup is standard fare in Northern Europe, where the white asparagus is king. White asparagus is very delicate and, unlike its green brother, must be peeled before eating. The subtle, light flavor is worth the delicate work. Even asparagus haters will be intrigued by this bisque.

Recipe by Cassie Johnston

Makes 4 servings

2 pounds white asparagus 2 tablespoons butter 1 medium onion, diced 1 clove garlic, minced 5 cups vegetable broth ½ cup dry white wine ⅔ cup heavy cream Salt and pepper, to taste Extra-virgin olive oil, for serving 1. Trim off the woody ends of the asparagus. Peel the asparagus by laying each spear flat on a cutting board and gently peeling the thin layer of skin with a vegetable peeler. 2. In a large Dutch oven over medium-low heat, melt butter. Add onion and garlic and sauté until soft and tender, about 5 minutes. Add in asparagus, broth and wine. Bring to a boil, reduce heat and simmer for 30–40 minutes or until asparagus is very tender. 3. Remove from heat and purée using an immersion blender or purée in batches in a regular blender. 4. Return purée to pot on heat and stir in cream, salt and pepper. Heat until soup is warmed through, but do not boil the cream. 5. Serve topped with a swirl of extra-virgin olive oil.