Hungarian Asparagus Soup

Ingredients

1 medium turnip

1 medium carrot

1 medium onion

1 pound fresh, firm asparagus

1 bay leaf

1/2 teaspoon dried marjoram

6 cups water or stock

1 tablespoon vegetable seasoning salt

1 1/2 tablespoons extra virgin olive oil

2 tablespoons whole wheat flour

sea salt to taste

freshly-ground white pepper

Preparation

Wash and cut the turnip and carrot into large pieces. Chop the onion. Wash the asparagus, cut off the tender tips, and reserve; cut the stems into several pieces.

In a large stockpot, place the chopped turnip, carrot, onion, bay leaf, marjoram, water or stock and vegetable seasoning salt. Bring to a boil, lower the heat, cover and simmer for 40 minutes, or until the vegetables are quite tender.

Puree the soup in batches in a blender until creamy; strain to remove asparagus strings, if any; and return to pot.

In a small skillet, heat the olive oil, add the flour and cook, stirring continuously for 4-5 minutes, or until the mixture gives off a nutty fragrance. Ladle a bit of soup into the skillet, and stir it around until the roux has been incorporated. Pour the mixture back into the soup, scraping up the last bits with a rubber spatula. Simmer the soup for 10 minutes longer.

Taste and adjust the seasonings. Add the asparagus tips and simmer for 3 to 4 minutes more. Serve immediately, making sure each serving contains several of the asparagus tips.