Monday, August 3, 2009
It was not Sulfur Soup at all
I enjoy asparagus very much. I like it blanched, plunged into ice water, drained and topped with course salt. I like it roasted with olive oil, salt and pepper and then covered with a few shavings of Parmesan cheese, I like it raw and even steamed with butter. But the idea of asparagus soup always turned me off, I thought that it would taste the the harshness that asparagus has from the sulfur particularly when it is over cooked. I imagined a big bowl of green sulfur soup, after all one much cook the daylights out of the asparagus to make soup out of it.
The other day I looked it the fridge to see what I could put together for dinner and I had a kilo of asparagus, some onions that are in desperate need of being used, cream and some left over Asian chicken stock which was had a light and wonderful garlic ginger taste to it. The only conclusion i could come up with was asparagus soup.
Like almost everything I make I figures I would start with caramelized onion because everything and anything will turn out wonderful with nice sweet onion. I figured I would add some richness by cooking the onions in butter.
I cleaned the asparagus and and chopped it into pieces and added it to the onions just before they browned with a little salt and pepper. I reserved some of the tips of the asparagus and blanched them for pretty photos later.
Once I sauteed the asparagus and ions for a few minutes I added the Asian chicken broth and broth, a bay leaf and a little thyme to it all and brought to a boil and cooked for about 30 minutes, until the asparagus was tender.
Once the asparagus was cooked, I removed the bay leaf and blended the soup (in batches) with my blender until smooth.
I place the soup back on the heat and when it came up to a boil I added a half cup of cream and a squeeze of lime juice. Tested for seasoning, had to add a little more salt and enjoyed.
The soup did not have a touch of sulfur taste to it at all it was rich and creamy and simply one of the most delicious things I have ever eaten.
Ginger Asparagus Soup~
1 kilo Asparagus
6 cups ginger chicken broth (you can make your own or heat up purchased broth and add 1 tablespoon grated fresh ginger)
1 medium onion
3 tablespoons butter
1 bay leaf
1 sprig fresh thyme
1/2 cup cream
Salt & pepper
juice of 1 lime