Nothing says spring like the first crop of new asparagus, a sprightly green seasonal crop that has been a favorite since ancient Egypt. There are even asparagus festivals to celebrate its arrival around the world. With antioxidants, vitamins and minerals galore, it is a great base for soup, and this silky smooth recipe adds just enough spices from fresh ginger and good Dijon mustard to bring out its unique flavor. When selecting asparagus, keep in mind that thinner stalks equal younger plants and less chance of encountering a woody stem that needs to be discarded.
PREP INSTRUCTIONS:
Yield: 8 (1 cup) servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
RECIPE INGREDIENTS:
1-1/2 teaspoon canola oil
1/2 cup half-and-half
1/4 teaspoon kosher salt
2-1/2 teaspoons Dijon mustard
1 teaspoon unsalted butter
1/2 teaspoon ground black pepper
4 cups low sodium vegetable broth
1/3 cup yellow onion, diced
1-1/2 teaspoons fresh garlic, chopped
1/4 cup fresh Italian parsley, chopped
1 teaspoon fresh ginger root, minced
1 cup potato, diced large
5-1/2 cups fresh asparagus, cut into 2 inches
1/4 chives (optional)
INSTRUCTIONS:
Follow the prep technique next to each ingredient.
In a stock pot or large saucepan sauté the ginger, garlic and onion with canola oil. After onions become translucent add the asparagus, potatoes and vegetable broth. Bring to a simmer and cook until potatoes are soft, about 20 minutes. Remove from the heat and purée soup adding the rest of the ingredients.
Garnish with chives.
NUTRITIONAL DATA:
calories 79.47, fat 3.23g, sat fat 1.48g, cholesterol 6.80mg, sodium 180.02mg, carbohydrates 10.60g, fiber 3.10g, sugars 3.89g, protein 3.52g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
