THAI SCENTED SPRING ASPARAGUS SOUP
Spring is here…..or it should be!
What better way to celebrate its arrival than with the pan ultimate of spring vegetables, asparagus.
Asparagus is probably one of the oldest known vegetables ever enjoyed by man with records of its use as an offering to the pharaohs dating as far back as 3000BC. It has been used throughout time variably as a vegetable and a medicine for its diuretic properties and in the novel The Perfumed Garden it was even celebrated (though scientifically unconfirmed) for its aphrodisiacal powers. (1)
This week’s recipe, with a definite South East Asian twist, doesn’t purport to offer anything so dramatic other than a delicious Thai twist on this delicate Spring arrival…….Enjoy!
Serves 6 to 8
- 1 large onion, chopped
- 3 tablespoons unsalted butter or canola oil
- 3 pounds asparagus (after trimming an inch off the stalk)
- 1/2 teaspoon black pepper
- 1 1/2 cups coconut milk
- 4 to 5 cups chicken or vegetable broth
- 3 tablespoons finely minced lemongrass
- 3 tablespoons finely chopped ginger
- 1/2 teaspoon fresh lime juice
- Cut asparagus into ½ inch pieces.
- Cook onion in 3 tablespoons butter or oil in a 6-8 quart heavy pot over moderately low heat, stirring until softened, about 10 minutes.
- Add lemongrass and ginger and continue cooking until vegetables are soft, about 3 minutes.
- Add asparagus pieces, salt and pepper, then cook over medium heat, stirring frequently for about 5 minutes.
- Add coconut milk and 5 cups of broth. Simmer, covered, until asparagus is very tender, about 15 minutes.
- Puree soup in batches in a blender or with an immersion blender until smooth, transferring to a bowl after blending if using a blender since you will need to do it in several batches (use caution when blending hot liquids) and return to pot. If the soup is too thick, add up to another cup of broth, and cook for about five minutes, or until the soup is warm.
- Add lemon juice, and serve with a garnish of chives or cilantro. (Soup may be prepared a day in advance. If making ahead, add the lime juice after reheating.)
Original recipe and image courtesy of www.food52.com