Kitchen: Asparagus Soup

Asparagus Soup

Asparagus soup is relatively easy to make--unless of course you have an equipment failure during the process--as I happened to have!!  Once the ingredients are soft you generally put them in a blender or food processor or use one of those immersion blenders...but my blender AND my food processor FAILED; one after the other!  I did manage to finally blend the soup, but it took me a lot longer than it should have.  That is why the color of the asparagus is not quite as "green" as it should be...it did get a little over-done...but these are things we have to deal with in the kitchen...it didn't affect the taste, and I don't think the nutritional value was too hindered either.  


ASPARAGUS SOUP:

• 2 TB olive oil

• 1 medium onion, chopped  (you could substitute shallots if you like)

• 1 or two cloves (not heads) of garlic, crushed

• 1 bunch of asparagus...about a pound, tips cut off and saved (and a bowl of ice water), ends removed and discarded or better yet..composted.

• 4 cups chicken stock or broth (lower salt version) (you may also substitute water instead)
  

• 3/4 c. milk, cream, half and half, or non-dairy milk (are you going for low cal? or creamy--your choice) (or as little as you like)

• 2 TB butter (salted or unsalted...asparagus is low in sodium to begin with)

• thickening agent of your choice (flour, corn starch, arrow root, etc.)

Since most of us already have most of the ingredients on hand, except for the asparagus, when you see a good sale on asparagus you can easily whip this up.


Begin by chopping the onions.  Take the garlic cloves and smash them on a cutting board (wood or plastic) with the bottom of an iron skillet--remove the outer skins.  (Or remove the skins and crush them in a garlic press, if you prefer.) 

• Prepare the fresh asparagus by washing thoroughly--making sure there is no sand or dirt in the tips.  Cut off the tips and set them aside to be cooked separately.  Remove the ends.  Try cutting in a few places moving each time a little farther from the end.  When it slices easily, you will cut off and discard the tough part.  OR you can take the time to peel the tough ends only discarding the very ends.  Chop the remaining stems into 1-2 inch pieces...trying to keep them about the same so they cook at the same rate. Prepare an "ice bath" (water with ice cubes)  for the tips, which you will cook separately. The ice bath will stop the cooking and keep your tips looking very green so you can used them to "dress" the soup.  (If you don't want to take this extra step, just cook the asparagus...tips and all...together.) 
• Once you have all your ingredients cut, chopped, washed, and ready to go...
• it's time to turn the heat on the dutch oven or soup pot.  Don't leave it too long heating before you add your oil...it's not good for the pan.  
• Add the onions and cook them until they are starting to become softer, and almost translucent stirring so as not to brown too much



onions, garlic, asparagus and chicken broth

• Add the garlic, again stirring frequently...no one likes the taste of burned garlic.

• Add the chicken broth, stock, or water.  (If you have the time, it is nice to heat it before pouring into the pot, but it is not necessary.) 

• Add the chopped asparagus spears...not the tips if you are going to use them for a garnish.
• Allow this to cook on medium heat 'til the spears are tender.

asparagus tips on ice stops the cooking so keeps them green

• Next, prepare the tips, either using a steam basket or placing them in boiling water for a short time...checking often until just tender...they should be fairly green.  When they are "done", remove them from the steamer or drain the water and immediately plunge them into the ice water.  (To stop the cooking so they retain their color and texture.)
• After you allow the soup to cool a bit, you can use whatever means to blend it thoroughly...please use your imagination here, no pics, since I 

had and equipment failure!

• Once all the soup is nicely blended...taste it to see if you have any "strings" from the stems, if you do, strain the soup. 
• Return the soup to the pot and add the milk, cream, etc. or milk substitute and the butter (again, if you are going for low cal--you can skip the butter)
• Bring the heat back up and add the thickening agent.  You don't want it really thick, only slightly thickened, if you used cream or half and half, you may not need any thickener at all)
• Be VERY CAREFUL not to scorch your soup...if you think you have...DON'T STIR!  Remove the pan from the fire and pour it into another pan WITHOUT scraping the bottom...whatever sticks should stay in the old pan!!

almost there!

•  Once heated through and thickened, you are ready to PRESENT your soup!
• Placing it in a cup or a bowl, take several of the tips (either quickly heat them for a few seconds in the microwave--or dip them for a few seconds into boiling water to re-heat them) and arrange them in the bowl.  
• My new go-to garnish is Pea Shoots!!  Kind of like sprouts, but the early growth of peas.  They are wonderfully pretty, and stand up well to temperatures...also great in salad, stir frys, etc. Tasty too!
• Croutons and a bit of butter also for garnish.  If you feel you need salt, (and you may), you can use Gaylord Hauser's Vege (a kind of celery salt) or regular salt, and pepper is nice too.

 

mmmmmm......enjoy!

 

 Here is a link to some asparagus nutritional facts to help you decide if this is right for you...and REMEMBER that some people process asparagus differently and it may cause a slight change in the odor of your hmmm...pee!  Yes, this happens and it is nothing to cause concern or alarm.  If you are doing any medical tests where you need to avoid sources of iodine, this is not the soup for you until they are completed.