Asparagus Soup
A light asparagus soup, the fragrance enhanced with ginger and lime.
Ingredients
Prep: 10 mins Cook: 20 mins Serves: 4 (as a starter)
1 medium onion
1 tablespoons oil
1 lime, zested
1 tablespoons finely chopped ginger.
500 gm (1 lb) asparagus (weigh after trimming the stalk)*
1/2 teaspoon black pepper
1/2 tsp salt
500 ml (2 cups) vegetable stock**
2 tbsp coconut milk***
2 teaspoon fresh lemon juice
2 tsp tamari (optional, Gluten Free where necessary)****
chives (optional)
Method
HEAT oil in a heavy based saucepan to a medium temperature.
CUT finely the onion and fry for 5-10 minutes, stirring to ensure it does not colour.
ADD the ginger and lime zest and cook for 2 minutes.
CUT the asparagus into short lengths and add to the pan, cooking for a further 5 minutes.
ADD salt and pepper and enough stock to cover the asparagus.
INCREASE the heat, bring the stock to a gentle simmer, and cook for 10 minutes. (Check that it has softened. Do not over-cook as you will loose the vibrant green colour.)
BLEND the asparagus.
RETURN to the heat before you serve but do not boil.
REMOVE from the heat and add coconut milk and lemon juice to taste. (Add more salt or lemon juice as necessary. )
GARNISH with chopped chives and serve.
Serve
As a tasty starter or light meal with bread.
Notes
* Remove the stringy lower stalk. (To ensure you remove all the woody end, bend the asparagus at the lower end – it will naturally snap off – and retain the top of the spear. These ends, although not useful in this soup, can be added when making a vegetable stock.)
** Replace vegetable stock with chicken stock (not Vegetarian or Vegan and Gluten Free diets).
*** Add the coconut milk and lemon after you have reheated the soup. Added immediately before serving will make for a creamy texture. Use more than the recipe proposes if you wish; but note that the asparagus flavour will not be as pronounced and that the soup will be rich and high in fat.
**** Tamari is a tasty addition, although the colour of the soup will not be as vibrant.