Cream of Asparagus Soup

Serves 4 contented diners with fresh flax bread. The beauty of this soup is that you can make it as rich as you prefer, simply by adding a bit more cream. And you can also serve it hot or chilled.

2 cups Spinnakers Nut Brown Ale, plus 2 cups chicken stock
1 bunch fresh asparagus spears, trimmed and well rinsed
1 red onion, skinned and chopped
1 large shallot, skinned and chopped
1 medium potato, peeled and chopped
1 tablespoon butter or corn oil
Salt and freshly ground black pepper
3 tablespoons 35 percent cream
Paprika as garnish


Sauté chopped onion and shallot in butter with a little salt and pepper in a saucepan until beginning to colour. Break off woody ends of asparagus where it snaps easily and discard. Rinse remaining asparagus spears well, drain and chop in 1-inch lengths. Reserve the asparagus tips Add in beer, chicken stock, and asparagus. Bring to a boil, reduce heat to medium and cook for about 10 minutes. Cook the asparagus tips separately in salted water for about 5 minutes. Remove from heat and place in a cold water bath to set colour. Remove soup from heat and place small amounts in food proce with cutting blade and process. Strain soup through strainer and return goods to saucepan with the cream and the asparagus tips. Discard pulp. Heat soup through, adjust seasonings to taste and serve individually in soup bowls with a dusting of paprika and slices of fresh flax bread.
You can also add a bit of grated medium cheddar to this asparagus soup when reheating for a flavour variation.

Beer Choices

Spinnakers Nut Brown Ale is a 5.2 percent English Style Brown Ale brewed at Spinnakers Brew Pub and Guesthouse, Victoria, BC, Canada. It’s a brownish coloured ale with sumach red tinges, having a cappuccino coloured head of foam. Complex malt mixture releases scents of chocolate, brown malt, a hint of spice, iodine, medicinal notes, mineral elements,  seaweed, and a sweet and sour combination late. Medium bodied ale. On the palate, burnt toast, malt and mineral notes co-join with a background malt sweetness. Low level of hop bitterness perceived. Middle has toast and roast with evident malt sweetness.  Medium length finish delivers an upfront mineral note, toasted flavours and more malt sweetness. Bottle conditioned , naturally carbonated ale, therefore yeast sediment in the bottle. Cask beer in a bottle. Canada’s original brewpub and microbrewery. Bottling brewpub in Victoria, BC. Canada’s oldest licensed brewpub dates from May 15, 1984.

Mill Race Mild from Grand River Brewing, 3.5 percent abv, pours with a light mocha coloured foam on a reddish-brown base. This ale has a malty nose with an underlying fruitiness, a dash of spice and something that reminds of licorice but doesn’t taste like licorice? On the palate, malt is gently embraced by a soft bitterness. The middle continues with malt, fruit and a restrained bitterness. The finish has chewy malt, a brace of malt sweetness, a light background note of toast, with a continuing and persistent fruitiness and a malty mouthfeel embraced by a peppering of hop bitterness

Holsten Premium Pilsner is a 5 percent abv German-Style Pilsener brewed by the Holsten Brewery AG of Germany. It’s a sparkling light golden coloured lager with greenish undertones and  a light white head of foam. Fresh malty aromas burst forth on opening. Light in body. Malty start gives way to a reserved hop bitterness. Mouthfeel is of soft malt spliced by a light hop bitterness coursing through. Finish sees more of the same malt and hop combination, with wet grains putting in an appearance. There’s also a developing dryness on the palate. Conforms to the Reinheitsgebot of 1516, namely that it only has water, barley malt and hops in its makeup.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s