Asparagus Soup with Red Pepper Coulis

May 21, 2006

Spring has brought life to everything green and with it, the asparagus season in Southern Ontario. My boyfriend's mother loves to visit farms and pick her own vegetables, so we were pleasantly surprised after she'd given us a large quantity of asparagus to work with. Do expect more features on this lovely vegetable shortly.

Ross blanched the lovely buds immediately and prepared them for freezing and he asked me to think of ways to use it, so here's just one idea based on this recipe.

You'll need the following:

  • 1 litre of vegetable stock
  • 1 cup leeks (use the white part only)
  • 1/2 a white onion. Scallions or shallots would be fine too.
  • 1/4 cup potato, peeled and cubed into 1/4" pieces.
  • 1 1/2 cups fresh asparagus
  • salt & pepper to taste
  • 2 tbsp olive oil

Add olive oil to a cast iron skillet and sweat your leeks and onions. Try not to let them brown.

Add onions, leeks, potato to vegetable stock and allow to boil for 10-15 minutes until potato is soft and easy to break apart. Then, add your asparagus and lower heat. Cook for another 5 minutes until tender and remove from heat.

Blend 3/4 of the soup with either a hand blender or an upright if you've got one. (remember to vent it!!) and make your coulis.

Red Pepper Coulis

  • 1 cup vegetable stock
  • 1/4 cup onion
  • 2 red peppers, seeded and cored.
  • 1 tbsp olive oil
  • tabasco or other vinegar based sauce

Chop red peppers up, but don't worry about making it neat.  Do the same to your onions. Add oil to a small skillet and cook until soft.  Transfer to a vessel large enough for immersion blending, or again if you're more culinarily inclined, your blender, and blend until smooth.  Strain loosely, season with Tabasco and set aside. 

Ladle soup into bowls, and drizzle coulis over soup.  Feel free to make pretty designs with a toothpick, but I was really hungry so I just served it up. 



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