Asparagus soup

 Asparagus is a spring vegetable with a delicate flavor that goes well with many different cuisines. It can be used to make soup, or it can be eaten steamed. There are many different ways you can use this vegetable and it's very versatile, making it perfect for any dinner table. The asparagus in this soup is blanched before being stewed in an aromatic broth. The flavor is mild, yet complex and delicious. The broth is a nice balance to the asparagus. Because the asparagus takes on slightly of the flavor of the broth, it's recommended to serve this soup with other vegetables such as broccoli, carrots, potato, or cauliflower. Instructions

Asparagus soup


1/2 cup dried rice vermicelli, soaked in water for 20 mins and drained. Alternatively, you can use 1/4 cup dried rice stick noodles.

1/2 cup shredded, frozen cheese (I like to use the low-moisture variety of cottage cheese, which is already fairly low in fat and calories).

2 cups fresh, chopped asparagus tips or stems.

4 cups chicken or vegetable stock (you can use water if you prefer).

1 small zucchini, chopped.

3 Tbsp tahini. 

2 tbsp of organic peanut butter if you do not have tahini available.

2 tbsp finely chopped fresh dill.

3 Tbsp fresh lemon juice.

1/4 cup of extra virgin olive oil.

Salt and pepper to taste.



Step 1: Blanching the Asparagus First, you will need to prepare some blanching water so that you can quickly cook your asparagus. Bring a large pot of water to a boil, and add a tablespoon of salt for every two quarts of water. Place your asparagus into an ice bath after removing them from boiling water until completely cooled.

Step 2: Vegetable Broth Next, you will need to make the vegetable broth. Place two tablespoons of vegetable oil into a large soup pot. Chop up one chopped onion and add it to the pot with the oil, along with about a cup of chopped celery stalks and a teaspoon of dried thyme. Cook these vegetables over medium heat until they become soft. While your vegetables are cooking, place one cup each of diced potato and peeled carrots into a large bowl and cover them with water until ready to use.

Step 3: Preparing the Tomato Paste Add one tablespoon tomato paste to your vegetables in the large soup pot along with four cups of beef broth. Increase heat to high and bring to a boil. The paste should melt, which will create a beefy flavor. The soup should start to become aromatic from vegetable broth, tomatoes, and onions.

Step 4: Add Your Asparagus Bring your soup to a boil again and add your asparagus to the pot. This is the hardest part of this recipe – you will have to blanch them again for about two minutes for every pound of asparagus that you are using, or until al dente. The blanching process removes any bitterness from the stalks and makes them tender. (You can use fresh asparagus if it's in season.

Asparagus soup