Homemade Cream of Asparagus Soup with Poached Eggs & “Frankenstein” [BOOK RECIPE]
Good Morning Friends!
Today I have another wonderful book recommendation for you! Before I read “Frankenstein” by: Mary Shelley, I knew little to nothing about this classic novel. I thought that Frankenstein was the monster. And I imagined this book to be a thriller of sorts. How wrong I was! Frankenstein is actually the name of the main character, scientist Victor Frankenstein. The monster is given no name in this book. But what makes this book so captivating is that the story shows two perspectives: victor’s viewpoint and emotions, and the monster’s viewpoint and emotions. Victor, fueled by a need to beat the impossible and create life through chemistry alone, designs and brings to life a fiend that is larger than the average human being. The monster looks so hideous because victor chose to use the parts of dead bodies to stitch together his creation. (Side note: I wonder if Tim Burton was inspired by this story when he created Sally in “The Nightmare Before Christmas”? Dr. Finkelstein uses electricity and body parts to create Sally, just as Victor Frankenstein used body parts and electricity to create the monster).
At the beginning of the story, a shipping vessel finds victor near death and absolutely heartbroken in the far reaches of the north.
“Wrap him in warm blankets” ordered Captain Walton. “When he warms up, feed him a little soup, then put him in my cabin. He’ll be comfortable there, and I will take care of him myself”.
And so victor escaped the clutches of death, by the kindness of a naval Captain and as his strength returned he began to tell the Captain his story. This English soup is a simple, Spring-time dish that I imagined was a favorite among old English villages. Perhaps this is what the ships’ chef whipped up to revive victor? 🙂
When I was younger, my stepmom used to crack open a can of asparagus, microwave it until it was nearly grey, and then serve it on the side of a piece of dried-out chicken. I swore off asparagus for years after that. But fresh asparagus, (like that used in this soup), is delicious, gentle, and has a subtle taste. Be sure to poach an egg to place on top and drizzle a bit of crema to add depth and flavor to the dish. (It really does make a difference!). I hope you all enjoy this soup as much as we did. 🙂 Stay tuned for more recipes (and book recommendations!) and as always, keep on cooking! ❤
Homemade Cream of Asparagus Soup
- 1 lb. fresh asparagus, trimmed and chopped into 1 inch pieces
- 1 onion, chopped
- 1 (14.5 ounce) can chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon lemon juice
- 1 poached egg per person
- 1 tablespoon Mexican table crema, drizzled over the top
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don’t allow it to boil. Serve immediately.