One of the best simple pleasures in life, in our opinion, is asparagus—the siren of spring. The appearance of this vegetable indicates that our long dark winters are behind us and greener pastures are within our grasp. We only eat asparagus when it is in season (sometimes, three times a day!)—and then we lust for it over for the next ten months.
This soup is very easy to prepare. The addition of coriander seed and orange zest play well into the volatile organic compounds naturally present in gently cooked asparagus.
Yield: 1 qt
Prep time: 15 minutes
Cook time: 15 minutes
Asparagus Soup Recipe Ingredients:
1 lb. green asparagus
1 Yukon gold potato (about 8 ounces)
3 garlic cloves
½ yellow onion
½ tsp. coriander seed
½ cup cream
1 ½ cup chicken stock
2 oz. spinach leaves
1 tbsp. olive oil
12 pea tendrils
Asparagus Soup Recipe Directions:
Wash the asparagus. Slice the entire asparagus stalk, including the ends into ½-inch pieces. Peel and dice the potato. Rough chop garlic, onion, and spinach. Zest the orange. Set aside.
Heat olive oil in a heavy bottom sauce pot. When oil is hot, add onion, garlic, and coriander seeds. Sauté until onions are soft (about three minutes). Now add diced potatoes, 1-1/2 cups of low sodium chicken stock or vegetable stock, and the 1/2 cup of cream. Bring to boil and then simmer until potatoes are fork tender, about ten minutes.
Add the asparagus and cook until asparagus is tender and bright green in color, about four minutes. Take soup off the heat and add the chopped spinach. Process in a blender until soup is smooth.
Before removing from the blender, Add orange zest, salt to taste, and fresh milled black peppercorns. Blend on high one last time, strain, and transfer to bowls. Top with pea tendrils and serve.