Book of Days Tales

Today is the birthday (1811) of renowned Hungarian composer, virtuoso pianist, and conductor, Franz Liszt. With a diverse body of work spanning more than six decades, he is considered to be one of the most prolific and influential composers of his era and remains one of the most popular composers in modern concert piano repertoire.

Franz Liszt had a number of worldly vices, and wine, cigars, and cognac ranked high on that list. Mealtime with Franz Liszt invariably meant getting ploughed. When he attended a banquet in Prague in 1846, Hector Berlioz was in attendance and he later wrote: “Unhappily, if Liszt spoke well, he drank likewise. The fatal cup set such tides of champagne flowing that all Liszt’s eloquence was shipwrecked in it.” Berlioz carried him home at 2 am, and his concert the following day was flawless.

Perhaps because of his profligate ways, Liszt lost his teeth to decay at an early age and wore ill fitting dentures that made it painful for him to eat.  He preferred soft foods that required little chewing, and asparagus was one of his preferences.  You could, therefore, settle for a plate of asparagus spears with Hollandaise sauce. Or, you could try an Hungarian asparagus soup.  There are a number of different soups made with asparagus from Hungary.  This is one of the simplest, and I offer it without exact quantities of ingredients because that is typically how I cook.

Ingredients

Butter
Leeks, chopped
Garlic, peeled and minced
Chicken stock
Asparagus
Potatoes, peeled and diced
Lemon juice
Fresh dill, chopped
Salt and pepper

Instructions

In a large sauce pot, over medium heat, melt some butter and then add the leeks. Sauté for about 6-7 minutes until the leeks are tender, then add the garlic, sauté for about 1 minute, long enough for the aroma to release. Add the broth, asparagus, potatoes, salt and pepper, and reduce the heat. Simmer for about 20-25 minutes until the asparagus and potatoes are tender.  Cut off a few asparagus tips and reserve.

Using a hand blender or food processor/blender, puree the soup until smooth and no chunks are remaining. Return to the stove and simmer, stir in the lemon juice and dill and adjust the seasoning. Add a generous amount of dill to this soup. Continue to simmer for a few minutes and then ladle the soup into serving bowls. Garnish with fresh dill and the asparagus tips. Serve with crusty bread (not if Liszt is your guest).