Passover Cooking: White Asparagus Soup

I recently discovered this elegant white asparagus soup through a video by Jose Andres on Gourmet.com. As someone who admires his work with Ferran Adria at El Bulli, I was intrigued by how this sophisticated-tasting soup requires almost no cooking. When I spotted white asparagus at my local bodega, I knew I had to try it. This recipe serves 4 people.

The magic of this soup lies in its simplicity and the clever use of a boiled egg for emulsification – a technique that transforms simple ingredients into something truly special. Traditional in German cuisine during Spargelzeit (asparagus season), this version offers a modern, quick-preparation twist that’s perfect for Passover.

Yield: 4

White Asparagus Soup

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A sophisticated yet simple white asparagus soup inspired by Jose Andres, featuring a clever egg emulsion technique. Perfect for Passover, this no-cook soup combines jarred white asparagus with fresh herbs and lemon for an elegant starter or light meal.

Ingredients

• 1 jar white asparagus, chopped
• 1 large egg
• 2 tablespoons extra virgin olive oil, plus more for garnish
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley
• 1 teaspoon marjoram
• 1/2 cup asparagus liquid from jar
• Salt and pepper to taste
• Lovage leaves for garnish (optional)

Instructions

1. Place egg in a pot and cover with cold water.
2. Bring water to a boil.
3. Turn off heat, cover pot, and let egg sit for 8-10 minutes.
4. Meanwhile, combine chopped asparagus in a pot with liquid from jar.
5. Add salt, pepper, parsley, and marjoram.
6. Add lemon juice and lemon zest.
7. Blend mixture until smooth using an immersion blender.
8. Peel the cooked egg and add to the soup mixture.
9. Add olive oil to the mixture.
10. Blend again until completely smooth and emulsified.
11. Taste and adjust seasoning if needed.
12. Serve with a drizzle of olive oil and lovage leaf garnish.

Notes

The key to this soup’s success lies in proper emulsification. Make sure to blend thoroughly after adding the egg and olive oil. If the soup is too thick, add more asparagus liquid until you reach your desired consistency. Fresh white asparagus can be substituted for jarred, but will require additional cooking time.

This soup can be served hot or cold, making it perfect for warm weather. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to maintain the emulsion, stirring occasionally.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 22gSodium: 400mgCarbohydrates: 24gFiber: 4gSugar: 4g