The time of asparagus has come again.
For the time being, we will not be able to serve delicious asparagus soup in our beautiful museum (last year 3250 cups of soup).
That hurts a bit for the real enthusiast, as well as for the volunteers who want to take care of it with a lot of attention and love.
Maybe from July 1st?
Then it’s still possible… To ease the pain a bit, I would like to describe a good recipe.
It is the recipe of the Locht and intended for an 18 liter kettle.
So if you have a small household or live alone, you have to adjust the quantities.
* 3 kilos of fresh asparagus (they can also come from the freezer) * 15 litres of Melders water (no smuggling if you live in Horst or Broekhuizen!) * 2 large onions * 1 spoon of garlic powder (e.g. the real Verstegen Garlic Powder) * 2 large spoons of vegetable stock (e.g. from Knorr) * 1 jar of Oscar asparagus paste, available at Sligro.
(or incidentally at Will’s)
* 1 can of Knorr asparagus soup superior (1,125 kg) * 1 liter of heavy cream Bring the water to a boil, blend the onions into a paste, add it.
Add the bouillon powder and garlic.
Bring to a boil and then add the asparagus.
The asparagus should be al dente (“Al dente”, the Italians would say).
Spoon the asparagus into a separate pan with a slotted spoon and set aside (“aftergrain”).
Add the Oscar and stir with a whisk until everything is dissolved.
The same goes for the Knorr asparagus soup superior.
(For small amounts, you can also boil the asparagus, let it thicken, and use it wet as a substitute for the Oscar.)
Bring everything to the boil and keep stirring with the whisk, then cook for 3 minutes.
Add the whipped cream with fire or hob on a low setting.
The soup is now nice and creamy white.
Finally, add the asparagus pieces with the liquid and stir gently until everything is absorbed.
The soup is ready.
Enjoy your meal.
It may be that the soup you make yourself is not as tasty as at the Locht.
That’s because you miss the special surroundings of our beautiful museum.
But it is also possible that there is a secret of the cook of the Locht and he will not reveal it.
Will Thijssen