The publisher of the International Falls Daily Journal contacted us today. This is a sure sign of spring. Soon their local bears will awaken and begin tipping dumpsters; ice houses will slip into ever-widening cracks on Rainy Lake and the glories of the north woods will flower in abundance.Wayne says to get ready.
He is the aging newspaper executive trusted with organizing the managers' annual pilgrimage to the Canadian wilderness, timed to coincide with the earliest possible day that an eager bush pilot dares risk his float plane to the icy waters of Lake Otukamamoan. Don't ask why this is done: it has always been this way. It is Wayne's appointed task to predict precisely when "ice out" will occur and then purchase slab bacon, canned oysters, macadamia nuts and Vidalia onions. Don't ask why: it has always been this way.
Wayne writes: I have visited your blog. Not too much to interest me, seems like a lot of old people and something about a duck. Fortunately, you have photos of your beautiful granddaughter to intersperse so that must keep your readership up.---
Wayne may be no diplomat, but he is an excellent woodsman, hunter, fisherman, camp cook and birch bark flute musician. A gifted poet, he cunningly matches words like "Seattle" with "paddle" and "skedaddle" and distributes his clever couplets on the internet. He's fried many a shore lunch for us and shows serious promise in the kitchen.
Today he sends this recipe on the chance that Kathleen and I might enjoy a delicious seasonal asparagus soup. We would enjoy a delicious seasonal asparagus soup, but just don't know if we'll create a batch for ten. Our hope is that one of you will, and then invite us over to share. In that spirit, we offer up Wayne's submitted recipe, taken from a radio show he enjoys. Once you've prepared this, please contact us at trailboss@swpub.com
We'll bring the wine, and the camera.
The Splendid Table from American Public Media
March 26, 2008
Asparagus, Potato, and Herb Soup
Copyright 2008 Lynne Rossetto Kasper. All Rights Reserved
Asparagus is to spring what apples are to fall. Both unmistakably signal the change in season, though the effect is somewhat diminished now that they have become more available year-round.
Makes 8 to 10 servings
2-1/2 pounds asparagus, washed and trimmed
3 tablespoons butter
3 whole cloves garlic, peeled
1 Spanish onion, peeled and diced
2 ribs celery, diced
1 bulb fennel, diced
6 medium Yukon Gold or red bliss potatoes, peeled and roughly chopped
6 cups vegetable or chicken stock
1 cup white wine
8 fresh basil leaves, chopped
6 sprigs fresh dill, chopped
1/4 cup chopped fresh tarragon leaves
1 tablespoon dry mustard
2 cups light cream
Kosher salt and freshly ground black pepper, to taste
2 hard-boiled eggs, sliced for garnish
1. Cut the asparagus tips and set aside. Using a food processor fitted with the slicer blade, cut the asparagus stems into small slices. This will help break up the fibrous threads that could make the soup stringy. Don't try to use a knife - it won't be effective for this job.
2. Melt the butter in a stockpot over medium-high heat. Add the garlic, onion, celery, and fennel. Saute for 7 minutes. Add the sliced asparagus and potatoes. Saute for an additional 3 minutes. Add the stock and wine. Bring to a boil. Reduce the heat to medium and simmer until the potatoes are soft and tender, 30 to 35 minutes.
3. Remove from the heat. Add the basil, dill, tarragon, mustard, cream, salt, and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.
4. Bring a small pot of water to a boil. Add the reserved asparagus tips and cook for 2 minutes. Drain and add the tips to the soup.
LYNNE'S TIPS
Spanish onions are similar to the widely available yellow onion except somewhat sweeter and larger. They are in season from August until May.
Substitutes are yellow onions, red onions and Bermuda onions. You could also use some of the newer onions occasionally showing up like the Stuttgart, cippoline, or even shallots.
Use a decent white wine such as Sauvignon Blanc here. A moderately priced one will be fine. Chill the rest of the bottle and have it with the soup.
Light cream is sometimes labeled "table cream" or "coffee cream." Its milk fat content is usually around 20%. If unavailable, substitute half-and-half (10 to 12 percent milk fat) for a slightly less rich soup, or light whipping cream (30 to 36 percent milk fat) for more richness.
Check the label of varieties available in your market and choose one depending on how rich you want the soup to be.
If you make a lot of soups consider investing in an immersion blender. It makes pureeing much easier and safer than pouring hot soup into a blender.
LISTEN TO THE SPLENDID TABLE
On the Radio: Find broadcast dates and times for a station near you. http://www.elabs7.com/ct.html?
