Spring Tide Asparagus Soup

| Tuesday, March 18th, 2014

(serves 4-6)


1 lb  green asparagus, cleaned and  trimmed.  Reserve tough ends for broth

1 large sprig of fresh thyme

1 bay leaf

1/2 cup chopped parsley

1 large bunch of scallions, green part set aside, reserve white part chopped (about 2 cups)

2 tbsp olive oil

1 cup of peeled and sliced potato

1/4 cup chopped fresh tarragon

Sea salt and pepper, to taste

3 tbsp fresh lemon juice, use more if it needs brightening

1/2 cup coconut milk  OR  1/3 cup vegan cream cheese  (to stir in at the end)


For Broth

In a large pot with 5 cups of water add asparagus ends, thyme, bay leaf, parsley and scallion greens only.

Add 1/2 tsp. of salt and bring to a boil.  Reduce to a simmer for 25 minutes. Strain it, pressing the solids to utilize all the flavors.  Discard the solids.  Set broth to the side.

For Soup

Snap off the tips of the asparagus where they break normally.  Reserve the tips while you  break the remaining “middles”  into pieces  roughly about an inch or two in length.

Over medium heat add olive oil in a large soup pot adding  the remaining white part of the scallions, asparagus middles, potato slices and tarragon at the same time.  Cook for 5 minutes or until potatoes are tender.

Pour the cooled reserved stock through a strainer right into the pot of asparagus and potato mixture and simmer for 5 more minutes.

Using a stick blender puree the finished soup until smooth.

Season with salt and pepper to taste, lemon and add asparagus tips and coconut milk simmering 5 minutes more.  Delay doing this unless you are going to serve immediately.  The bright green color fades when it sits too long.

-To your good health, Lee Newlin