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

1 tablespoons finely chopped ginger.

500 gm (1 lb) asparagus (weigh after trimming the stalk)*

1/2 teaspoon black pepper

500 ml (2 cups) vegetable stock

2 tbsp coconut milk**

2 teaspoon fresh lime 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 lime) juice to taste. (Add more lime juice or salt 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. Use this end for vegetable stock.)

** Add the coconut milk and lime immediately before serving for a creamy texture. If you increase the quantity of coconut milk the intensity of the aspargus flavour will be reduced.

*** Tamari is a tasty addition, although the colour of the soup will not be as vibrant.