Difficulty Level Easy
I bought my first asparagus at the farmers' market last week and this week it has appeared at about half the price. I ended up buying a huge amount so I'm gearing up to do some pickling later today. The pickled asparagus was one of my favourite preserves from last year and I intend to at least double the amount I made last year.
To fit the asparagus into the jar I had to cut about half of the stalk off, and there was no way I was going to waste all of that great asparagus. The most reasonable thing to do is to make soup. I didn't feel like a cream based soups so I made a Thai inspired soup. It really should have lime and cilantro, neither of which I had on hand, so I used some yuzu juice and chives. If you use vegetable stock this is soup is vegan.
|1 tbsp||vegetable oil|
|3 cups||chopped asparagus|
|1 tsp||chili flakes|
|1 tbsp||green curry paste|
|3 cups||chicken or vegetable stock|
|1 can||coconut milk|
|2 tbsp||lime juice|
|salt and pepper to taste|
|cilantro for garnish|
- Heat oil in a large pot and add leeks. Cook until tender, about 5 minutes. Add asparagus, chili flakes and curry paste and cook until curry is fragrant, about 1 minute.
- Add stock and bring to a boil. Reduce heat and cook until the asparagus is very tender.
- With an immersion blender, or using a blender, blend until the mixture is pureed to the consistency you want. Add coconut milk and salt and pepper and reheat soup. Ladle into bowls and garnish with cilantro.