Asparagus and Pea Bisque
Asparagus soup is difficult to get right. It is mostly rather flat tasting and the asparagus flavor gets lost among the other ingredients – especially if there is a lot of fat in the soup. I boost the flavor of asparagus in this version by using both green and white varieties. I find the flavor of the white asparagus to be a touch stronger than the green and this helps with the overall flavor of the soup.
But why stop there?
I further enhanced the flavor and color of this soup by using peas. It doesn’t matter much if the peas are fresh or frozen, although I prefer using frozen in the is recipe because I think they are often sweeter tasting. I also like using just a touch of baking soda and a handful of spinach to ensure I get a lovely green color in my soup…many asparagus soups I’ve seen quickly lose their green color, and I think that’s a shame.
I chose rice to help thicken and bind everything together, which is the point of a classic bisque. The final result should be velvety smooth, slightly thick and creamy. It is a beautiful spring soup to enjoy during the peak of asparagus season.
Yield: makes about 2 liters
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