I learned how to make this from my cooking teacher, Cynthia Lair, and it completely changed the way I looked at cooking because it was unlike any soup I’ve ever had.
Asparagus is a unique vegetable in that it takes two years before it begins to grow. The roots of asparagus contain many potent antioxidants, and has been used in Indian medicine for a variety of disorders concerning the gastrointestinal tract. Along with artichoke and dandelion greens, spring brings asparagus to help cleanse the liver after winter. Search for fresh asparagus at the farmers market for the best results.
Serves 4: (Great as a starter soup)
- 2 tablespoons extra-virgin olive oil or butter
- 1 onion, chopped
- 2 stalk celery, chopped
- 1 teaspoon ground cumin
- 2 teaspoon dried dill
- 1 bunch asparagus,washed and trimmed
- 2 cup chicken stock
- 2.5 cups water
- 1 bay leaf
- 1/2 cup rolled oats
- 1 teaspoon sea salt
- Freshly squeezed lemon juice
- ¼ cup sour cream (optional)
Heat oil in soup pot. Add onion, celery, cumin and dill and sauté until soft. Cut asparagus into small pieces, reserving the tips. Add all asparagus except tips to onion and sauté a few more minutes. Add stock, water, bay leaf, oats and salt. Bring to a boil. Simmer 15 minutes. Let cool. Transfer to a blender and puree in parts. In a separate skillet, sauté the asparagus tips in butter or olive oil until tender. Add to soup. Reheat soup if needed. Add some fresh lemon juice to taste and sour cream if desired.