This delicious recipe comes from the book 100 Best Fresh Soups. The only modification I’ve made is substituting ground wild rice (just grind rice in a coffee grinder) in place of all-purpose flour. I learned this great tip a few years back from a very health conscious friend. This soup is a little time consuming to make but it is well worth the effort.
Asparagus Soup (Serves 6)
1 bunch asparagus, about 12 oz/350 g
3 cups vegetable stock
1/4 cup butter
1 onion, chopped
3 Tbsp. ground wild rice or all-purpose flour
1/4 tsp. ground coriander
3/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. lemon juice
2 cups milk
4 Tbsp. heavy cream
Wash and trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, reserving a few tips for garnish.
Cook the tips in the minimum of boiling salted water for 5 – 10 minutes. Drain and set aside.
Put the asparagus in a saucepan with the stock, bring to a boil, cover, and simmer for about 20 minutes, until soft. Drain and reserve the stock.
Melt the butter in a saucepan. Add the onion and cook over low heat until soft, but only barely coloured. Stir in the ground wild rice or all-purpose flour and cook for 1 minute, then gradually whisk in the reserved stock and bring to a boil.
Simmer for 2 – 3 minutes, until thickened, then stir in the cooked asparagus, coriander, salt, pepper and lemon juice. Simmer for 10 minutes. Remove from heat and allow to cool a little. Transfer to a food processor or blender and process until smooth.
Pour into saucepan, add the milk and reserved asparagus tips, and bring to a boil. Simmer for 2 minutes. Stir in the cream, reheat gently, and serve.
