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
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.