After reading Alex’s beautiful “ode to Asparges”, I was inspired to make some creamy asparagus soup. Who wouldn’t be? If you aren’t familiar with Alex’s Hygge House…check it out. It is an invitation to live lovely and simply. I love it!
Here’s the recette…
1 1/2 lbs chicken
4 c chicken stock
1 can coconut milk
1 bunch fresh asparagus (cut in 2″ long pieces)
1 tbs parsley
1 tsp thyme
1 1/2 – 2 tbs garam masala (a blend of coriander, cinnamon, cardamom, cumin, black pepper, bay leaf and clove)
Swiss or Parmesean cheese if you like, for garnish
1. In a large pot, boil chicken in 4 cups water for 15 minutes to make your chicken broth.
2. Add asparagus, cover, and simmer for 5-7 minutes (till fork comes out clean, but veggies are still bright green).
3. In bender, puree asparagus, chicken and 1-2 cups chicken stock.
4. Return puree to the pot. Add spices and coconut milk. Simmer for 15-20 minutes, covered.
Serves 6-8. Enjoy!
Do you have favorite asparagus recipes you’d be willing to share? I think I’ll be a bit asparagus crazy with its in season this year! 🙂