Hi.
Would you like to make this?
Fantastic.
Here’s what you need…
1 bunch of asparagus (2 cups when chopped)
2 tbsp. olive oil
2 tbsp. oat flour
4 cups low salt chicken broth (I made mine from scratch last week. It’s a PITA aka pain in the ass. But that’s what you have to do when you suffer from a sulfite allergy. Let me know if you need help with that.)
2 cups enriched rice milk
3/4 tsp. sea salt
fresh ground black peper
1 tsp. honey
1 more tbsp. oat flour
chopped fresh parsley
Ok kittens, this is what you do:
Break off tough bottoms of asparagus. Cut off tips and reserve about 10 for garnish. Don’t drop them on floor like I did. (5 second rule.) Steam stalks until tender. Put rest of tips in bowl and add remaining asparagus cut into 1/2 inch pieces. Make a roux by heating the OO in a pot over medium heat. Add 2 tbsp. oat flour and cook, stirring, about 2 minutes. Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens. Add remaining chicken broth and rice milk and bring to simmer. I am going to start typing a-gus because I am lazy. Add the chopped a-gus and simmer about 10 minutes until very tender. Now listen very carefully to this next step. Do NOT do what I did and pour hot soup into a glass blender. It will blow up and you will have asparagus soup in your mascara.
Take pot off heat and puree the a-gus by ladling it out with some broth into a food processor or blender. Once pureed return to pot. Good luck and may the force be with you.
Place back on low heat, add salt, pepper and honey. Bring to a simmer.
If you would like it a little bit creamier, do the following:
Combine 1 tbsp. oat flour with 1/4 cup of the coup in a little bowl and blend it well. Add it back into the pot. Cook at a slow simmer for about another 10 minutes until soup is creamy. Remove from heat, stir in parsley, garnish with a-gus tips and have at it, friend!
Let me know how it goes for you…and my new soup motto is It’s better to sip your soup than wear it in your hair.
UPDATE 10:49am August, 4, 2010
This recipe is officially good when you substitute the a-gus with broccoli
