ASPARAGUS VANILLA BEAN SOUP Recipe
23 June 2008
{SOUPE FROIDE AUX ASPERGES BLANCHES ET A LA VANILLE} While I know that the asparagus season is officially coming to a close, I wanted to sneak in one last recipe, as there are still bunches of white asparagus appearing in our farmers market, and next spring is a full 365 days away!!
Do not be fooled by my images…. what looks like a sumptuous vanilla cream is actually CHILLED white asparagus soup with the added touch of vanilla bean. This was an intentional trompe l’oeil (AKA fooling of the eye), which demonstartes my love of taking ingredients, typically used in sweet recipes and using them in savoury ones (& vice versa). The outcome is an awaking of the senses!
Our senses need a wake-up call from time to time, as we all find ourselves EATING THE SAME THING week in week out – does this sound at all familiar??? The problem is not a lack of ingredients or imagination, but more of falling into the cooking comfort zone…. and while I love my traditional asparagus soup, things needed to be shaken up a little – so I removed the onion, added the vanilla bean + white pepper and dropped the temperature to a cool summer chill.
Besides, it really is too HOT to cook, & heating a saucepan for 10 minutes is my outside limit at the moment!
WHITE ASPARAGUS FACTS
- AKA spargel – the German name for asparagus (where most asparagus is white!)
- Grown covered in soil to avoid photosynthesis preventing the shoots from turning green
- This produces a less bitter, more tender, sweet taste
- Season is from April to June
VANILLA BEAN FACT
- Name : derived from the Spanish vainilla meaning “little pod”
- Vanilla is the fruit of an orchid flower, grown in the form of a bean pod
- Originated in the Gulf of Mexico
- Now grown in Madagascar (3/4 world’s supply), Tahiti : see Chocolate & Zuccini blog, Mexico…
- Over 110 vanilla orchid varieties
- 1 variety, vanilla planifolia (Bourbon vanilla), produces the majority of commerical vanilla beans
- Hand harvested, rinsed, & rolled in blankets to “sweat”, then gently dried in the sun
- Uses: INSIDE – of the bean is used to flavour cakes, ice cream, sweets, drinks etc. PODS – Keep & dry, placing them in a container of white sugar, to give a vanilla perfume. POWDER – finely grind the dried pod and use in cooking!
PEAR JAM
19 September 2007
PEAR JAM with VANILLA BEAN
Seasonal fruit…. a delicacy, a rejuvenation of the senses and a welcomed change with each calender month that passes. But I find it sad how people seem to be increasingly unaware of which fruit belongs to which season and thus buy on a craving basis. It is no wonder though… with the grocery stores offering strawberries, peaches, mangoes, melon… (I could go on here) 365 days a year! Unless you have tasted a hand picked, perfectly ripe, home grown fruit, how are your sense suppose to know the difference.
I am getting off my soapbox … and have decided to dedicate this post to THE PEAR – ‘poire william’ to be exact, currently in season and picked from the farm trees a few days ago.
There are two main types of pears in Europe, the Anjou and the William (or Bartlett as they are known in North America) Anjou pears are a hardy winter pear, light green in colour and available from the autumn through to spring. Whereas the William pears are a sweeter variety (great for jam making) golden yellow with a fleck of red and ready to pick from late summer through the autumn.