Cream of Asparagus Soup
Cream of Asparagus Soup
Lately, I’ve been reading “Animal, Vegetable, Miracle: A Year of Food Life” by Barbara Kingsolver, and in chapter two, “Waiting for Asparagus”, Kingsolver describes the day that asparagus is ready to harvest: “The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get its neck cut off at ground level as it emerges, it will keep growing.” Reading that made me crave some good cream of asparagus soup -- I had to use frozen asparagus since it’s no longer in season, but it came out really good!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
- 1 pound asparagus
- 2 onions (large, finely chopped)
- 1 tablespoon extra virgin olive oil
- 3 cups vegetable broth
- 2 teaspoons garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 teaspoon dried rosemary
- 1 1/2 cups coconut milk (full fat)
- Sea salt (to taste)
- Ground black pepper (to taste)
Instructions
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In a soup pot, simmer onions, garlic, and ginger in olive oil until onions are very soft and golden, stirring often.
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Add broth and bring to a boil.
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Meanwhile, trim tips from asparagus and reserve, then remove ends and discard. Cut the remaining spears into 1-inch pieces.
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Add asparagus pieces and rosemary to broth, reduce heat, and simmer for 30 minutes. Remove from heat.
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Use an immersion or regular blender to puree until smooth. Add coconut milk.
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Stir in reserved asparagus tips, season with salt and pepper, and cook for 1-2 minutes.
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Serve immediately.