Yay! It is asparagus season! Other than roasting it (see here), how are you fixing it?
I have followed the food blog 101 Cookbooks for over a decade. If you are a vegetarian, I recommend her site to you in particular. This soup is my version of her recipe.
I find most asparagus soup recipes underwhelming, but here, with the addition of the green curry paste and garnished with grated hard boiled egg, it is a revelation. I like the asparagus/hard-boiled egg combination, as you can see from this recipe from a few years ago. Plus, it is nice to introduce some protein into a vegetarian pureed soup.
Additionally, this soup comes together easily and quickly. It serves 4.
Easy and Flavorful Asparagus Soup Recipe
2 tablespoons ghee
1 small onion, chopped
1/2 pound potatoes, peeled and diced small
1 tablespoon green curry paste
1 pound asparagus, trimmed and cut into 1/2-inch segments
1 14- ounce can full-fat coconut milk
1 1/2 teaspoons sea salt
1 1/4 cups of water
4 hard boiled eggs
(If your eggs are not yet hardboiled, put them in a saucepan, covered with water, and bring them to a boil for 15 minutes. Then remove them from the hot water and put them in cold water, until you are ready to peel them for your garnish.)
Meanwhile, in a large soup pan over medium-high heat add the ghee and onions. Stir a few minutes, until the onion is translucent.
Add the potatoes, and cook until tender, about 10 minutes – you can add a splash of water to the pan if it seems like a bit of moisture will help.
Stir in the green curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water.
Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, about 3 minutes.
Puree in a blender until the soup is smooth.
Grate, chop, or push through a sieve, a hardboiled egg on top of each bowl of soup.