Asparagus Soup with Creme Fraiche

I had forgotten how cold Sydney can get in winter. After living in Canada for so long, the thought of a Sydney winter didn't scare me a bit. I laughed defiantly at a city that has never seen a snowflake fall. Bring it on!

How wrong I was. It's cold. I'm wearing two pairs of socks while I type this...and a beanie.

Sydney, it seems, is in denial of the reality of its winters. In Vancouver, it could be 3 degrees outside yet I would be merrily cavorting around the house in a pair of shorts because it was always an agreeable 20 degrees. Here, I am forced into an immature, roller-coaster relationship with my heater who burns my ankles until I can't take it anymore and turn him off. But then...the house seems so cold without him and I find myself soon inviting him back under the table.

Whenever it's cold, I turn to soups. This asparagus and creme fraiche soup however is one that can be eaten in winter or summer. In colder weather I usually have it quite thick which means it's not strained and contains all the nutritious vegetable pulp. In summer, for something lighter, I strain the soup which results in a smooth, velvety broth.

Asparagus Soup with Creme Fraiche

2 bunches of asparagus (approx. 400 grams), washed
750 ml of good quality chicken or vegetable stock  
1 medium brown onion, finely chopped
2 stalks of celery, finely chopped
1 medium yellow potato, peeled & cubed
2 Tbsp of olive oil
1 tsp of sea salt
Freshly ground pepper for seasoning
1/3 cup of creme fraiche

Method:

1. Trim off the tough ends of the asparagus and place them in a saucepan with the stock. Simmer over a medium heat.
2. Meanwhile, heat the olive oil in another saucepan over a medium heat. Saute the onion and celery for about 5 minutes or until soft. Add the potato cubes and season with 1/4 teaspoon of sea salt and a little pepper. Fry for another 4 minutes, adding a little more olive oil if the saucepan gets dry.
3. Strain the stock and discard the asparagus ends. Add stock to the saucepan with the onions and simmer for 5 minutes or until the potatoes are soft. Add remaining salt and stir.
4. Coarsely chop the asparagus spears and add them to the saucepan. Simmer for 5 minutes but no longer otherwise they'll lose their vibrant green colour.
5. Add the soup to a blender and blend until smooth. Transfer soup back to the saucepan and cover.
6. Heat the creme fraiche on a low heat in a small saucepan and then stir it into the asparagus soup.
7. Heat the soup gently over a low heat and continue stirring until the creme fraiche is mixed in.
8. You can either serve the soup as is or for a smoother consistency, simply strain the soup using a sieve and discard the pulp.

Comments

[Manggy]

Ouch! I actually can't imagine how cold it could get in Australia, but how weird that you have an entirely different reaction to Canadian cold :) At least it gives you a reason to make one of my favorite soups? ;) Hang in there Syrie!

[Sophie]

I love asparagus soups, but i prefer the white ones more because they have a mors subtile flavour. Belgium is known for their white ones! But I am going to make this one for sure!
Looks fab!

[Karin]

Hey, Syrie. Beautiful photo as usual. I'm sure you'll be able to tough out the Sydney winter!

[Eralda]

The soup looks so comforting and good. Nothing like a good soup in cold weather. Also, I love creme fraiche. Delicious! Keep warm :)

[Cynthia]

I love asparagus but never made a soup with it.

[Julia]

This looks delicious, Syrie. It's funny, as I was reading this, I realized I have my space heater on under my desk because, even though it's summer here, my office is freezing! My ankles will start burning soon I'm sure.

Stay warm, and keep those soups coming!

[helen]

May and June in Vancouver have been, thus far, phenomenal. We're practically pinching ourselves. On the downside, it makes cooking indoors somewhat unbearable. Any plans to return soon? For a visit?

[Julia @ Mélanger]

If it is an consolation, I lived through 5 long, bitter Boston winters - up to -30C. And I now complain of the cold in Brisbane. I think you get used to things quickly. :)

[Christie @ Fig & Cherry]

Love that ramekin and gorgeous colour in this shot Syrie!

[Jodye]

What a lovely looking soup! The color is gorgeous

[arfi]

gorgeous colour indeed!

[Lorraine @ Not Quite Nigella]

Great flavoured soup! I agree, Sydney doesn't do Winter as well as other countries. Our houses just aren't built warm enough for it!

[Young Werther]

Ha ha... welcome to Sydney. Must say the last few days have been very warm though. Love soup in winter!

Cooking quite a bit with Jap, Butternut pumpkin and kumera.

[Kim da Cook]

Your photos of you food always look so amazing.
Thank you for another wonderful recipe, I just love soups and being winter now no better time to have them, I am going to try this one as I just love asparagus.

[Syrie]

Thanks Mark -- yes I was being a real whinger. Today, it's the middle of winter and I was in a t-shirt and down at the beach. I can't complain.

Oooh white asparagus -- nice idea Sophie. I'm going to try it with some gruyere.

Hi Helen... yes! Next year. I hope we can meet up. Ideally I'd love to have a second home there -- I'll keep dreaming.

Yes Julia, I'm a big moaning baby. I'll stop right now.

Thanks Christie! took a while to get used to the lighting in Sydney. It's much more glarey than Vancouver with the constant cloud cover.

Thanks so much Jodye!

Thanks for visiting Arfi!

Hi Lorraine, can't complain today though -- I was at the beach in a t-shirt!

Lovely Young, perfect winter vegies for soup.

Thanks for your lovely comment Kim. Hope you enjoy it.

[Eat Smart Age Smart]

Awesome. Have made it twice - once as a light summer dinner and once as the starter course. I'll be making it again--next time for guests.

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[Permanent Make-up]

I think asparagus adds perfectly to the texture of the soup, well not to mention asparagus is my favorite vegetable! I am going to try this recipe on for Christmas dinner, I am 100% positive my Grandpa will love them! Thanks a lot.

[Michaela]

Where do you get creme fraiche in Sydney?

[Soup]

I love asparagus soups, but i prefer the white ones...
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