Asparagus Cilantro Thyme Soup

By edamame2003 • May 12, 2011 • 1 Comments

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Author Notes: For some reason, when I thought of entering a soup for this spring vegetable contest, I almost felt as though it was too easy. Just throw spring veggies in a pot, simmer and blend, right? simple. not so much, i found, after 2 so-so attempts with various spring veggies. Then I saw mrs wheelbarrow's post for pickling asparagus and decided that I must have pickled asparagus. and at the same time, learned what to do with the hardened stems I am always throwing away. Make a soup. this is pretty much a combination of what I picked up at the farmer's market this week and whatever didn't work on my other tries. third time's a charm, right? - edamame2003

Serves 4

2 cups chopped asparagus
1 cup chopped leeks
1 cup chopped celery
3 cups chicken or vegetable stock
3 garlic cloves, chopped
1 tablespoon tamari or soy
1 teaspoon lemon thyme (off stems)
1/2 teaspoon cumin
1/4 cup cilantro
1 tablespoon butter or oil
1 tablespoon olive oil
dollop of greek yogurt or creme fraiche
lime wedge

melt butter w/oil in a pot and add garlic, leeks, celery and asparagus
let vegetables wilt over medium heat for about 15 minutes
Add stock to vegetables and bring to a boil. Simmer to soften for about 20 minutes.
Add thyme, cumin and tamari and simmer for another 5 minutes.
Blend with an immersion blender or pour in a blender. Right before blending, add the cilantro.
Top with a dollop of creme fraiche or greek yogurt and a squeeze of lime.