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


Jen of A2eatwrite said...

This looks like a great take on asparagus soup, Shayne.

Ann said...

WOW !thats looks soo yum

Karine said...

Such a great soup! I love the combination of flavors in it :)

Jeff said...

everything good begins with onion I have established. I have been fooling around with onion varieties since the one farmer has a ton and loving every bit of the experiment.

Nicely done and happy it was not sulfur :-)

annarbivore said...

Sounds (and looks) lovely. The ginger is inspired.

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,