I went and did it again. We are having another "cold" day here in SoCal. Yay! I wanted soup since my front porch thermometer at 3:30 pm was reading 49 degrees F. Now that the rain has hit it's gone up a bit but we're gonna ignore that fact. Since I made the Thai Tomato Soup the other day, I wanted a little bit different and one that I could put over sticky rice. I've been really good about not eating the rice and working out so I wanted some rice but didn't feel that I should make it. My son asked for some though and how could a mother turn down her son? What kind of mother would I be? I didn't want to break his heart.
I ran to the store with the thoughts of soup in mind but not want kind I wanted to make. While there I noticed that the asparagus was on sale, cool. Ohhhh, and the cipollini onions were on sale also. So I grabbed those, a hunk of ginger, more garlic, some heavy cream and I was outta the store. Yippy. Back at home I decided that I would roast everything. Yum. I've made this once before and there is a trick here. Don't over roast the asparagus or it gets really stringy. That is what happened this time. Boo. If that does happen to you, you can do one of two things. One, pour it through cheese cloth and squeeze. Two, use a fine mesh strainer and pour it through and then keep squishing it until and the juices pass through. This method is a bit longer but just as affective.
1 bunch of (baby) Asparagus (less stringy)
6 cipollini onions peeled (or sweet yellow onion if you cannot find these)
6 thin slices of ginger
4 cloves of garlic, peeled
10 Basil leafs
1-2 TBSP Olive oil
1/2 cup Heavy Cream
3 1/2 cups chicken or vegetable broth
Salt and pepper to taste
Rough chop the Asparagus, you can leave the onions whole or cut in half, leave the garlic whole, peel and slice your ginger. Toss with the olive oil, salt and pepper and throw into the oven at 375 degrees F, it will only take about 20 minutes but keep an eye on them, you just want them roasted and soft not browned.
When you take them out of the oven let them cool for about 10 minutes and then thrown them into your blender. Pour in about a cup of broth and the basil leafs. Puree. Again, you might have to strain the puree. If running through cheese cloth squeeze as much out as you can. If using a strainer, use the back of a large spoon to squeeze the juices out. You should end up with just pulp (this is only if your asparagus was stringy).
In a soup pot get the other 2 1/2 cups of broth, salt and pepper to a slow boil, slowly add the puree. Let it simmer about 20 minutes. Right before serving slowly stir in the cream.
This soup turned out just fabulous. It was awesome over sticky rice or just with a hunk of sourdough bread, which I can't have but could sit and imagine!! I did buy some gluten free sourdough that cost my son's college tuition but hopefully he won't notice. The grilled cheese that I had with it was scrumptious. The soup does not need a bunch of spices. Since roasting the vegi's brings out a wonderful heartiness and makes the flavor very rich in this soup.
See, we really had some rain here in Southern California and it was in the high 40's at my house!! Wahoo!
I hope you enjoyed this recipe. If so, leave a comment or just go make it, you'll love it.
Remember, enjoy life.
It's the one you have,