I wanted something light and asparagus is in season, so what better way to celebrate that than to have asparagus soup? I've never made it before, but played it by ear (it is a cream soup, so not too difficult), and it came out very nicely. We had a very rich chicken stock from a recent chicken meal, which contributed nicely. Served with a dollop of yogurt or quark and a drizzle of olive oil, it made a beautiful lunch!
Ingredients:
1 tbsp olive oil
2-3 onions, chopped
1/2 head of garlic, chopped
1 1/2 kg asparagus, tailed and chopped
4 c chicken stock
1 c milk
1 tsp sumac
Salt and pepper to taste
Olive oil to drizzle
Yogurt to dollop
1) Heat olive oil in a heavy bottomed pot. Sauté onions for a couple of minutes and then add garlic. Fry until softening then add the asparagus and chicken stock.
2)Bring to a boil and then reduce to a simmer for about 20 minutes, until the asparagus is tender.
3) Blitz until smooth, then add the milk, sumac and salt and pepper. Stir then taste test.
4) Serve with a drizzle of olive oil and a dollop of yogurt.
I was very happy with this. We had it with lovely soft rolls which were still hot from the oven when we picked them up. The yogurt and olive oil added some richness and a nice touch of acidity, without impinging on the asparagus' right to the spotlight. The only disappointment was that the asparagus' nutty flavour didn't come out quite as fully as I would have liked. Next time I will try this roasting the asparagus until tender rather than simmering, then chop it up and soupify it. Either way though, this is a keeper!