Silken Asparagus Soup
Exploring the Delights of “Sparrow Grass”
Spring is the best time to enjoy fresh asparagus. This delicate stalk has been used as both food and medicine for millennia. As a matter of fact, a recipe for cooking asparagus was found in the oldest surviving book of recipes – Apicus’ De re coquinaria – from the 3rd century A.D. The term “asparagus” originally derives from the Persian word “asparag” which means sprout or shoot. At times the name has been corrupted to “sparrow grass” – a term I happen to love!
Despite its long heritage, many folks are hesitant to try anything other than either steamed or grilled asparagus. While these are certainly delicious dishes, the Asparagus has more to offer! Here is one of my favorite recipes that highlights “sparrow grass” in a delicious way.
In about 15 minutes you can make an elegant first course that showcases the delicate flavor of asparagus. Serve with a slice of toasted ciabatta bread to contrast the lusciousness of the soup.
2 tablespoons olive oil
1 large onion, chopped
2 pounds asparagus – trimmed of woody stalks – sliced into 1-inch pieces, reserve 6 spear tips for garnish
2 sprigs fresh thyme – leaves removed from stems
4 cups chicken, or vegetable, stock
1 cup coconut milk
Salt
White pepper (Note: white pepper is more pungent than black pepper, and although black pepper may be used in this recipe, white pepper offers more discreet color to the soup)
1 tablespoon Vermouth or white wine (optional)
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Heat the oil in a pot and gently sauté the onions until translucent, about 5 minutes. Do not let the onions brown.
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Add the chopped asparagus to the onion, sprinkle with a little salt and white pepper 1/8 teaspoon each) and gently sauté for another 5 minutes.
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Add the stock and the thyme leaves to the pot. Increase the heat to a boil then reduce to a simmer. Cover the pot then simmer until tender, about 10 minutes.
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While the stalks are cooking, blanch the 6 spear tips in another small pot of simmering water about 2 minutes until just tender. Drain immediately and plunge into ice water to keep the crisp green color and to stop the cooking. Drain from the ice bath then set the tips aside.
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When the asparagus stalks are done cooking, add the coconut milk and gently heat until just warm – do not boil. If you’d like you can add a splash of vermouth or white wine to enliven the flavor.
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Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, use a regular blender, but be extremely careful not to overfill the blender and to hold down the lid while puréeing. The heat from the soup will try and blow the top off – so be very careful!
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Adjust seasoning with salt and white pepper to taste. Pour into soup bowls and garnish with an asparagus tip just before serving.