White Asparagus and Ham Soup

 White Asparagus and Ham Soup

 4 Servings | 30-minute Prep Time | 1-hour Cook Time

Ingredients

2c. White Asparagus (approximately two bunches), trimmed and ends peeled

4 Slices of Bacon

2½ Tbsp. Butter

½ Yellow Onion, diced

4 Cloves of Garlic, minced

3 Tbsp. All Purpose Flour

4c. Chicken Stock

1c. Milk

1½ lbs. Gold Potatoes, peeled and diced

2c. Black Forest Ham, cooked and diced

1½c. Mushrooms, thinly sliced

½c. Heavy Cream

2 tsp. Paprika

Pepper

For Hollandaise Sauce:

6 Tbsp. Unsalted European Butter

1 Large Egg Yolk

3 tsp. Fresh Lemon Juice

¼ tsp. Dijon Mustard

Warm Water (as needed to thin) 

For Garnish:

1c. Gruyere Cheese, freshly shredded

Fresh Parsley Leaves, chopped

Freshly Ground Black Pepper 

Instructions

In a medium sized saucepan, over medium-high heat, boil asparagus in water until soft, about 3-5 minutes. Remove from heat and purée in blender. Set aside.

In a large, heavy-bottom saucepan, cook 4 strips of bacon until crisp, over medium-low heat, about 5 minutes. Remove bacon and set aside.

Add butter to remaining bacon fat and sauté onion until translucent, over medium-high heat, about 5-7 minutes.

Add garlic to pan, sauté until fragrant.

Add flour to pan and whisk in 1 cup of chicken stock until smooth, about 3 minutes.

Add the remaining stock and milk to pan, bring to boil over medium-high heat.

Add potatoes and boil until fork tender.

Add asparagus purée and bacon back into the soup.

Remove from heat.

Add soup to blender in batches and blend until smooth.

Return the soup to the original pan over low heat.

Add ham, mushrooms, and heavy cream to the soup.

Add pepper and paprika.

Heat through, but do not boil.

 For Hollandaise Sauce:

Clarify butter in a small saucepan over low heat. Skim solids. Set aside. 

Whisk egg yolk and lemon juice together.

Prepare a double boiler with two inches of water. Bring to barely a simmer -- there should be no visible surface action in the water, just a lot of steam produced.

Whisk egg yolk and lemon juice over double boiler until the mixture leaves thick ribbons behind and has tripled in volume.

Remove from heat. Place on towel to stabilize bowl.

Slowly stream in clarified butter while continuously whisking. The sauce will begin to thicken. If it is too thick, add scant amounts of warm water to thin.

Season with Dijon mustard. 

To Serve:

Place soup in soup bowls. Mind the soup temperature. Soup should be hot, but not scalding, to cater to the hollandaise.

Top with ¼ cup of gruyere cheese, chopped parsley, a drizzle of hollandaise, and freshly ground black pepper.

Serve immediately.