Asparagus Soup

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©Joyce Hays, Target Health Inc.                             Ready to ladle into bowls

 

Asparagus is still in season, so I wanted to take advantage of that by experimenting with a new soup recipe. Here in Manhattan Spring has been glorious and cool, so hot soup remained a little pleasure. I made this soup a couple of times while my husband was away on business. The first time, I put more than a pinch of cayenne, resulting in a near disaster. I had one bowl and gave the rest away. I also discovered that one bunch of asparagus was not enough to give a full rich flavor. I tried two bunches and then three and found that three bunches was the best for this recipe, and not asparagus by the pound, unless your local grocer sells small bunches. I also included celery root, because it’s healthy and adds a certain depth to any soup or stew, like a potato, only more healthy

 

Ingredients

6 cans chicken broth (5 calories per broth serving, in low-fat, low sodium version)

1-3 pounds fresh, locally-grown asparagus or 3 bunches (figure about 1 pound per bunch

1 onion, in thick slices

2 cloves garlic, juiced

1 carrot, cut into chunks

4 whole stalks celery

1/4 celery root

Zest of 1/2 lemon

1 teaspoon turmeric

Pinch salt

Pinch black pepper

Pinch cayenne (optional)

1/2 fresh lemon squeezed

 

 

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©Joyce Hays, Target Health Inc.                        Delicious fresh ingredients

 

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©Joyce Hays, Target Health IncYou can weight each bunch at a time, if you care about the weight. However, a guesstimate is fine.

 

 

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©Joyce Hays, Target Health Inc.

 

After simmering all veggies in chicken stock (or broth from a can), till soft (20 to 30 minutes), remove from stock with a large slotted spoon and put into a bowl. Next, and in phases, fill your food processer 1/2 to 3/4 full of the veggies and pulse until everything is pureed. After each pulsing, use a spatula to scrape the pureed veggies out, and back into the chicken stock. Now, sample the soup, and adjust seasonings to your taste. Go easy on the cayenne (optional). You don’t want to overpower the fresh taste of the asparagus. Add the fresh lemon juice a little at a time, sampling each time, until you get it right. I love the lemon, so the juice of 1/2 lemon works for me.

 

 

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©Joyce Hays, Target Health Inc. Serve hot or cold with a thin slice of lemon, or a dollop of creme fraiche (or sour cream), or croutons

 

 

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©Joyce Hays, Target Health Inc.

 

Because my dear hub had been traveling on business for 10 days, one of his “welcome home“ treats, was to break open this lovely red Tuscan wine. A little pricey, but hey, if not now, when? If you like complex flavors swirling on your tongue, from start to finish, I think you’ll find that, with this 2010 Ornellaia. BTW, we’re not investors in this vineyard, just interested in new taste experiences.

 

We started dinner toasting with this wine; then came the asparagus soup with some Turkish bread, I had left-over and heated. I had the soup with lemon slice, he preferred a dollop of sour cream. We had hummus with the Turkish bread and freshly made kale patties with an avocado topping. Jules had just come home, so hunger was not an issue . . . these light veggie dishes were just right and the special wine was perfect for the occasion. We had my fresh (pureed) blueberry/yogurt/sugar-free jello/wheat germ dessert and left the table glowing. Nice to have him back home!

 

We wish our friends and colleagues a relaxing long weekend, with serious thoughts and appreciation for our men and women who volunteer for military service, to protect us and our hope to preserve democracy.

 

Here’s a toast to our, “Sweet land of liberty“ may it always be so.

 

Bon Appetit !

 

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