Asparagus Soup

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Recipe submitted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

Asparagus Soup

Ingredients (use vegan versions):

   2 lbs asparagus
   2 large potatoes
   2 tablespoon dill
   1/4 cup unbleached flour
   1 cup rice milk
   salt

Directions:

Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends. Cut into 1 sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown

). Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Dont throw out any of the cooking water.

lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste. Yum.

This recipe sounds great - but I'm a new chef and wonder how much water I should boil the potatoes in so I don't make the soup too watery. Also, how do you brown flour? Thanks!

Archived comment by: cathy

This is not my recipe, but I would only use about one to one-half cup of water. And, be sure to cover the potatoes to keep the water from evaporating. Browing the flour is done by adding a little margarine ( (1 tablespoon) to a medium warm pan. As this begins to bubble add the flour which will begin to change colors, from white to golden and brown (finally black if you don't watch it.) Experiment. Cooking is fun! Teresa

Archived comment by: teresa

Good Soup! Pretty Hearty, though. I was expecting a light, delicate soup. Mine turned out pretty thick. Still good though. Kind of resembles split pea soup. very good with wild asparagus, too!

Archived comment by: emma

Ummm. Where does wild asparagus grow? I'm happily surrounded by stinging nettle which I dry for infusions. Anyone know recipes for using freshly picked spring nettle tops?

Archived comment by: theodre

Could this be made with soy milk? It sounds great!!!

Archived comment by: debbie

I made this soup with a few variations and it was fantastic. I cut up an onion and a few cloves of garlic and sauteed them, then added some vegetable broth and water and cooked the potatoes and basically followed the basic recipe from there, except for the roux, my soup was already extemely thick so I just left that out, but anyway this is a quite tasty, thick, thick, thick soup. Thumbs up.

Archived comment by: lesley

You can also brown the flour in the oven, but I wouldn't have thought that you would have to for this recipe because you just need to mix in the flour when the veg has sweated down abit, I've been a chef for few years now and I've also done a catering course too for 5 years

Archived comment by: emma

we had this for dinner and really liked it...add water the next day for yummy leftovers

Archived comment by: chickpeaschick

This recipe is awesome, it got me out of my broiled asparagus rut ^_^ I did make a few alterations though. Like Lesley, I sauteed some garlic and onions in olive oil first, then added 2 cups of vegetable broth and boiled until the potatoes were soft. After I cooked the asparagus stems for a bit, I put the whole deal in the food processor and gave it a whirl until it was creamy. The consistency was nice after this, so I just added soymilk and left out the flour. I can't wait to play with this recipe some more now that asparagus is coming into season ^_^

Archived comment by: rishu

I made this recipe following the additional instructions including putting it all into the processor. It came out so good. What an easy and delicious recipe. Thank you for sharing it. Robin

Archived comment by: rob9n