When The Garden Brings Asparagus… Make Soup!
We have an excellent crop of asparagus this year, as we usually do. While I eat it in salads, I admit I'm not the biggest fan of raw asparagus. I enjoy it grilled or steamed, but I haven't eaten it that way in years. I've been dreaming up different ideas to do with it: marinated, dehydrated, dip, in a savory tart - and, probably the easiest of all - soup! I recently conjured up a recipe, starting with a small batch in the event it didn't turn out. Lucky me, I had success on the first round, and have decided that I'll be making this until the asparagus runs out. I kept the spicing neutral in order to keep the flavor of the vegetable intact. The result is smooth soup with a silky, slightly tangy, yet mellow taste.
I thought a red pepper compliment would be nice, so I made red pepper oil for a drizzle on top. Totally optional, of course, but it made the soup kind of fun.
Cream of Asparagus Soup
2 cups chopped asparagus
2 cups water
1 cup diced zucchini
1/2 large avocado
3 tablespoons chives, chop
3 tablespoons nutritional yeast
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 -1 teaspoon himalayan salt
Blend all ingredients until completely smooth and creamy.
Red Pepper Oil
1/2 large red pepper
6 tablespoons olive oil
Salt/lemon juice, to taste
1/8 teaspoon paprika
Blend all ingredients until smooth.
Speaking of soup, I also made the amazing Red Pepper Soup from Philip's book, again.