Friday, April 17, 2009

Organic Asparagus Soup

The other night for dinner, I made one of my favorite soups in the whole world: organic asparagus soup. I whipped up this dish in honor of asparagus season, which coincides with the advent of spring, running from April to May. Great organic asparagus has been available starting this month, and I've been taking advantage of this crop.

Not only is asparagus delicious, it's also renowned for its health benefits. It's great for your heart, containing a good dose of folate which is essential for a healthy cardiovascular system. Just one serving of asparagus contains 66% of the recommended daily amount of folate. It's also a good source of potassium (288 mg per cup) and low in sodium. Asparagus also contains inulin, a special carbohydrate that promotes the growth of good bacteria in our large intestine, an crucial part of our immune systems.

This recipe was inspired by Charlie Trotter, who makes this soup with a filo packet of caramelized onions and chevre. That version is delicious, but I've adapted it to a simpler version that I make regularly. It's a light, clean, healthy, delicious soup. I made a diary free version, but if you want to make it with goat cheese, simply crumble it on the soup before you serve it.

Domestic Diva's Organic Asparagus Soup (adapted from a Charlie Trotter recipe):

1 bunch organic asparagus
2 cups vegetable stock
1 garlic clove, peeled
1/4 cup good olive oil plus more for drizzling
2 tbsp chopped black olives
salt and pepper


Bring a pot of water to a boil. Add the asparagus to blanch, cooking in the water for a few minutes until tender. Drain the asparagus and cool down under cold water. Cut off the tips, reserving them.

In a blender, place the asparagus stalks, the vegetable broth, the garlic and the 1/4 cup olive oil. Puree until smooth. Return to the stovetop and heat over medium heat for 5 minutes, or until warm. Salt and pepper to taste.

To serve, ladle some soup into a bowl. Add some of the reserved asparagus tips, the olives and drizzle with good olive oil. Serve along with the grilled cheese. Enjoy!

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