One of the best simple pleasures in life, in our opinion, is asparagus—the siren of spring. The appearance of this vegetable indicates that our long, dark winters are behind us and greener pastures are within our grasp. We only eat asparagus when it is in season (sometimes, three times a day!)—and then we crave it over the next ten months.
This soup is very easy to prepare. Adding coriander seed and orange zest enhances the volatile organic compounds naturally present in gently cooked asparagus.
Yield: 1 qt
Prep time: 15 minutes
Cook time: 15 minutes
Asparagus Soup Recipe Ingredients:
1 lb. green asparagus
1 Yukon gold potato (about 8 ounces)
3 garlic cloves
½ yellow onion
½ tsp. coriander seed
1 orange
½ cup cream
1 ½ cup chicken stock
2 oz. spinach leaves
1 tbsp. olive oil
Salt
Black peppercorns
12 pea tendrils
Asparagus Soup Recipe Directions:
Wash the asparagus. Slice the entire asparagus stalk, including the ends, into ½-inch pieces. Peel and dice the potato. Rough chop garlic, onion, and spinach. Zest the orange. Set aside.
Heat olive oil in a heavy-bottom sauce pot. When oil is hot, add onion, garlic, and coriander seeds. Sauté until onions are soft (about three minutes). Add diced potatoes, 1-1/2 cups of low-sodium chicken stock or vegetable stock, and 1/2 cup of cream. Bring to a boil and then simmer until potatoes are fork tender, about ten minutes.
Add the asparagus and cook until tender and bright green in color, about four minutes. Remove the soup from the heat and add the chopped spinach. Process in a blender until smooth.
Before removing from the blender, Add orange zest, salt to taste, and fresh milled black peppercorns. Blend on high one last time, strain, and transfer to bowls. Top with pea tendrils and serve.