Asparagus Soup With Shallot And Mint

These recipes are weird for me, because I'm not a measuring or recipe guy. So for the blog, I'm eyeballing, then measuring to find out how much it actually is.

Anyway, this is my second asparagus soup ever, and my first time using these flavors. Entirely vegetarian. Hell, come to think about it, it's entirely vegan. You'll need:

  • 1 bunch of asparagus
  • 1/2 lemon
  • 1 tablespoon mint
  • Olive oil
  • Two large shallots, chopped (a little under a cup's worth)
  • 4 cups water
  • Salt
  • Pepper

Snap the entire bunch of asparagus. In a move you will rarely repeat in life, reserve the woody ends and cut them into quarter-inch slices. This should give you about a cup. Take nine of the good spears of asparagus out of the bunch, trim and reserve the tips, and cut what's left into one-inch pieces. This will yield about another 3/4 cup.

Heat up a medium saucepan with enough olive oil to coat the bottom. Sweat the shallots (cooking without browning) with a pinch of salt until soft, 2-3 minutes. Add the asparagus and another pinch of salt, and cook for 2-3 minutes. Add the water, bring to a boil, reduce to a simmer, and cook for 6-7 minutes.

Shut off the heat, add the juice of half a lemon, the mint, and let cool for five minutes. Relax. Sit down for a spell. Have an Izze. I would have had an Izze, but I was out of Izze. Dammit. I need to get more Izze.

We're letting it cool so that when it spatters on you during this next bit, you don't come out looking like Darkman. Get out your stick blender. Or your regular blender. Or your food processor. If you don't have any of these, you're fucked, and you should have read the whole recipe before you started. Puree the soup. A stickblender is your friend. The other tools will work, but you'll be doing a lot more dishes later.

Once the asparagus has disintegrated, add 2-3 tablespoons of olive oil and puree it some more, making a nice emulsion with a bit of body to it.

Once the soup is pureed, taste it. It will be bland. Add more salt and pepper, gradually, tasting as you go. It's done when you like it. Throw a couple of the asparagus tips on top of the bowls before you serve them as a fancy garnish and a bit of crunch.

We ate it with the last of the bread and goat cheese spread, plus some lightly dressed arugula, lettuce, and purple radishes. Serves 3-4, but you'll want some sides to fill people up.



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I'm not a huge fan of asparagus, but I will eat it, and I'm always willing to try new things. This recipe has room for individual tweaks to get something you personally enjoy, so  I'm sure I could make it work.
Also, I have a couple questions.
1. I've heard vegan and vegetarian used separately before. I'm neither, so I am ignorant of their specific meanings. I know that neither of them eat meat, but based on context clues I've seen both here and in other places, I am guessing that vegetarians will eat products from animals (ex: eggs, milk) while vegans avoid EVERYTHING from animals. Is this correct?
2. What exactly is Izze? I've never heard of it before...or maybe I have, but I'm not familiar with it enough to recognize its spelling. I'm not a bigtime food-buff, but I do enjoy food and your writing, so thats why I'm here.

Vegan Izze

1. You're correct about vegan/vegetarian. Vegans don't eat any animal products, so their baking must have no eggs, their tacos must have no cheese not from soy, etc. I don't go out of my way to make vegan dishes, this one just turned out that way because I didn't want chicken stock to muddy the asparagus flavor and my cream went bad so I used olive oil instead.
2. Izze is a soft drink made with fruit juice and sparkling water and will get its own post in due time.


Hooray for common sense! That's why I think its sad that common sense doesn't seem very common anymore. Thanks for the replies, I'll keep my eyes open for the Izze article.

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