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Welcome Spring with Asparagus Soup

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Magnificent spring! O, how we welcome your abundant blessings! For my toast to spring I offer you, dear readers, this easy asparagus soup recipe, a sneak-peek from Sacred & Delicious: A Modern Ayurvedic Cookbook.  It’s still cool enough during these early spring nights to enjoy the warmth of  a delicate vegetable soup, though this is one of the few vegetable soups that I also enjoy at room temperature on a warm day.

When I initially crafted this recipe, my intention was to make a creamy soup, but the asparagus smelled so good before I added milk that I served it dairy-free and have ever since.  If you love dairy and are able to digest it, you can certainly add some real cream, say 1/4 to 1/2 a cup. Or add a swirl of whole coconut milk for a sensual flourish when you serve the dish to your grateful guests.

The Bartlett Pear trees are in full bloom everywhere throughout Raleigh, Durham and Chapel Hill, delighting us with huge white canopies. The tulip trees are also bursting forth with their hot pink flowers, and a riot of color is yet to come: white and pink dogwoods and redbud trees all growing wild in the woods and the city neighborhoods. And soon the azaleas will blanket Southern cities with vibrant pinks and reds, contrasting against pure whiteall take-your-breath-away beautiful. Despite the promised freeze this weekend here in North Carolina, we still have much to look forward to this spring. And asparagus soup or asparagus sautéed and roasted are all part of spring’s bountyenjoy!

 

PS  If you look closely at the photo you’ll see a reflection of the sky and trees!

EASY ASPARAGUS SOUP

 

Preparation time: about 40 minutes start to finish
Serves 4

 

4 cups Easy Vegetable Soup Stock, heated
6 to 7 cups cut asparagus (about 2 pounds)
1 medium leek bulb plus an inch of the light-green shank
2 tablespoons ghee or coconut oil
2 tablespoons coconut flour
3 stalks of lemon grass or 1 teaspoon fresh lime juice
1 tablespoon fresh tarragon leaves  (or 1 teaspoon dried) +sprigs for garnish
½ teaspoon Light Grey Celtic Sea Salt
1 tablespoon Bragg Liquid Aminos
1 to 2 teaspoons of whole coconut milk (optional)

1. If using refrigerated or boxed stock, heat the stock in a covered saucepan on medium heat.

 

2. Break and throw away the woody lower quarter or third of each asparagus spear, and break the remaining stalk into 3 to 4 pieces.

 

3. Slice the leek into thin circles, and prepare lemon grass by peeling off the woody outer layers until you fine the soft white core.

 

4. Heat ghee or oil on medium heat in a 5- to 6-quart soup pot. Add leek slices to the pot and sauté them for about 5 minutes until the leeks turn uniformly golden. Add flour to the leeks and stir with a whisk. Pour 4 cups of hot vegetable stock into the pot, about ½ cup at a time, while continually whisking to avoid creating lumps.

 

5. Add asparagus, lemongrass (if using), and tarragon. Cover and bring to a low boil. Watch the pot when you’re heating the soup, since the flour can cause the soup to boil over easily. Reduce heat and simmer about 10 minutes, until the asparagus are completely tender. Remove lemon grass. Add salt and Bragg’s. Purée the soup with an immersion blender or let it cool and transfer it to a food processor. (Note: If you are using a boxed or canned stock, don’t add salt and additional Bragg’s until after you purée the soup. Taste first, and add salt or Bragg’s if needed.) If you prefer a thinner soup, add more stock. Serve with sprig of fresh tarragon and a splash of fresh lime per bowl of soup, if not using lemon grass. Add a swirl of coconut milk, if you like.

 

2 Responses

  1. This looks yummy; I will have to try it soon!

  2. Lisa says:

    Thanks, Karin. And it’s really easy!