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
Ingredients
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2 cups
chopped asparagus
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1 cup
chopped leeks
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1 cup
chopped celery
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3 cups
chicken or vegetable stock
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3
garlic cloves, chopped
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1 tablespoon
tamari or soy
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1 teaspoon
lemon thyme (off stems)
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1/2 teaspoon
cumin
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1/4 cup
cilantro
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1 tablespoon
butter or oil
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1 tablespoon
olive oil
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dollop of greek yogurt or creme fraiche
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lime wedge
Directions
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melt butter w/oil in a pot and add garlic, leeks, celery and asparagus
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let vegetables wilt over medium heat for about 15 minutes
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Add stock to vegetables and bring to a boil. Simmer to soften for about 20 minutes.
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Add thyme, cumin and tamari and simmer for another 5 minutes.
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Blend with an immersion blender or pour in a blender. Right before blending, add the cilantro.
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Top with a dollop of creme fraiche or greek yogurt and a squeeze of lime.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.
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