German Soup - Asparagus-Rice Soup (Spargel-Reis Suppe)

I got this recipe out of a book someone gave me a number of years ago titled “The New German Cookbook” by Jean Anderson and Hedy Wurz.  It contains more than 230 recipes, both contemporary and traditional.  Paired with some fresh pineapple, this very nutritious soup made a nice lunch yesterday. 

1 pound tender young asparagus (preferably white)

3 ¼ cups cold water

1/3 cup long-grain white rice

1 tablespoon unsalted butter or margarine

2 tablespoons minced fresh chervil, or 1 tablespoon each

   minced fresh tarragon and flat-leaf parsley

2 ½ cups rich chicken broth (preferably homemade)

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

2 teaspoons freshly squeezed lemon juice

Wash the asparagus well, snap off the tough stem ends, and place in a heavy medium-size saucepan.  Cut the asparagus tips off, drop into a small bowl, and set aside.  Using a swivel-bladed vegetable peeler, peel the tender asparagus stalks over the saucepan, letting the parings fall in.  Cut the stalks into 1-inch lengths and add to the bowl with the tips.  Add 2 ½ cups of water to the pan, set uncovered over moderate heat, and bring to a boil.  Adjust the heat so the water bubbles gently, then simmer, uncovered, for 15 minutes.

Meanwhile, bring the remaining ¾ cup water to a boil in an uncovered small saucepan over moderate heat.  Add the rice, return to the boil, adjust the heat so the water simmers slowly, and cook, uncovered, for 12 to 15 minutes, until the rice is al dente and all water has been absorbed.  Rinse the rice under cool running water, drain well, and reserve.  Strain the asparagus cooking liquid, discarding all solids, and set aside.  Quickly rinse out the pan.  

Melt the butter in the pan over moderate heat, add the chervil, and mellow 2 minutes to release the flavor.  Add the chicken broth, reserved asparagus liquid, and asparagus stalks and tips and bring to a boil.  Cook, uncovered, for 3 minutes.  Add the rice, salt, pepper, and nutmeg and bring just to a simmer.  Stir in the lemon juice, taste for salt and pepper, and adjust as needed.  Ladle into soup plates and serve at once.

 

 

 

 

Roasted Butternut Squash Soup

Butternut squash, which is also known as butternut pumpkin in Australia and New Zealand, is a type of winter squash that has a sweet, nutty taste similar to that of a pumpkin.  Butternut squash is good for the heart because it is low in fat and high in fiber.  This soup is quick and easy to make, as well as being very nutritious.  For more information on butternut squash, see here.

I've made this soup a number of times and had it last weekend with a pork chop and fresh baked bread.

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 2 medium Granny Smith apples
• 1/2 medium yellow onion
• 1/2 teaspoon ground sage
• 2 cups low-sodium chicken broth (vegetable broth may be used)
• 2 1/2 cups water
• salt and pepper
• 1/3 cup heavy cream
• toasted pumpkin seeds or sunflower seeds for garnish (optional)

Preheat oven to 425 F.  Line a baking pan with aluminum foil.  Place the four halves of butternut squash cut side up on the baking pan, brush with butter, and season generously with salt and pepper.  Roast until the squash is knife-tender, about one hour.

While the squash is roasting, peel, core, and cut the two apples into medium dice.  Cut the onion into medium dice.  Melt butter in a large saucepan over medium heat.  Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.  Add broth, water, salt, and pepper.  Stir to combine, and bring to a boil over medium-high heat.  Reduce heat to medium-low and simmer, stirring occasionally while breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth.  (Remove the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.