Creamy Asparagus Soup with Dutch Shrimp
This soup is not unique to just The Netherlands, but the use of fresh white asparagus from Dutch soil (April-June) combined with tiny Dutch shrimp from the North Sea coast (Hollandse garnalen) make it a Dutch treat.
1. Peel the asparagus and cut the tough stalk ends off and discard them (somewhat less than an inch)
2. Cut off the asparagus tips at ~2 inch from the top and reserve
3. Cut the rest of the asparagus in 2-inch pieces
4. Add the onion and butter to a large sauté-pan on medium-low heat and sauté until the onion is soft and translucent
5. Add the asparagus (but not the tips), and sauté for another 3-4minutes.
6. Add the broth and boil the asparagus until tender for about 10-15 minutes
7. Add the chopped dill
8. Purée the asparagus/broth mix in a blender and return to the pan or use a handheld immersion blender and purée in the pan.
9. Bring the soup to a simmer and add the asparagus tips. Cook for some 5 more minutes until the tips are tender.
10. Turn down the heat and add the cream, stirring often, until warmed through.
11. Add salt, pepper and nutmeg to taste.
12. Ladle the soup in soup bowls and place a small heap of shrimp in the middle garnished with some dill.
1 pound Dutch shrimp (ready to eat Hollandse garnalen)
2.5 pounds white asparagus
2 tablespoons unsalted butter
2 shallots, finely chopped
5 cups chicken stock
2 tablespoon chopped fresh dill – keep some sprigs for garnish
1 cup heavy cream (slagroom)
Salt, freshly ground black pepper and nutmeg to taste