Asparagus Soup – Perfect for Spring
We eat a LOT of soup in the Leblond household. During fall and winter we eat it three to four lunches per week. We go through all the standards: broccoli soup, creamy tomato soup, potato leek soup, roasted red pepper soup, carrot ginger soup, chicken soup. Okay, now I am starting to sound like Bubba Gump!
By the time blossoms start to appear and winter is fading away, I am usually ready for a new season and the variety of produce that comes with it. I am typically getting sick of soup too; — until I see asparagus on sale! Asparagus soup is one of my favorites but it is one that I hold off making until the main ingredient is in season and reasonably priced. This soup is perfect for spring. It is fresh and crisp with light lemon notes and pairs perfectly with fresh baguette smeared with butter or a crunchy garden salad dressed with a tangy vinaigrette.
2 Tbsp Olive Oil
1/2 Large Yellow Onion Diced
4 Cloves Garlic Minced
2 tsp Fresh Minced Thyme
1/2 tsp Lemon Zest
1 tsp Lemon Juice
1 tsp Sea Salt
2 lbs Trimmed Asparagus (4 cups)
1/2 cup white wine – I use a Pinot Grigio or Sauvignon Blanc
2 1/2 Cups Chicken or Vegetable Broth
1 Can Whole Coconut Milk (14 oz)
Heat large pot over medium-low heat. Add olive oil and diced onion cook for 7-10 minutes until the onion is soft and translucent – not browned.
Add garlic and cook for another 1-2 minutes, then add white wine and turn heat up to medium.
Allow the wine to reduce for 2-3 minutes then season with salt (I always season as I go). Add in lemon zest, thyme and asparagus. Cook over medium heat for 4-5 minutes.
Add stock, turn the heat up to medium-high and allow a soup to simmer for 15 minutes or until asparagus is tender.
If using a hand blender, you can turn the heat off, add coconut milk and blend. Add lemon juice, salt and pepper to achieve desired taste.
If you are using a traditional blender allow the soup to cool then blend in smaller batches. Return soup to the pot on medium heat add coconut milk and adjust seasoning with lemon juice, salt and pepper.
We store our soup in mason jars. Simply fill the mason jars with soup when hot, leave two inches from the top and loosely screw lids in place. Once the soup has cooled, tighten the lids and place in the fridge. Freezing is always an option as well. Simply make sure you have not filled the jar too full; — leave at least 2 inches from the top, wait for the soup to completely cool and then place in the freezer.
*Soups with pasta or that have been thickened with potato do not freeze well. If I am batch cooking a soup for freezing and the recipe calls for potato as a thickener, I substitute brown rice. I add it to the pot as soon as the onions or mirepoix has softened. You may need to add a touch more olive oil so it doesn’t stick to the pot or begin to add a bit of liquid. If using brown rice over white you will also need to allow the soups to simmer for at least 20 minutes longer. If you blend the soup before the rice is fully cooked you may end up with a gritty texture.
Writing the recipe has given me a hankering! – off to the market I go!
Happy bowl licking!