Prep 15 mins
Cook 30 mins
When asparagus is in season you simply must make this soup. The rather exotic, bitter-tasting asparagus pairs amazingly well with the fresh, clean flavor of cilantro. If you can’t find tamari, substitute low-sodium soy sauce. From The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian.
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
- 3 garlic cloves, chopped
- 1 small russet potato, peeled and coarsely chopped
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon ground cumin
- 6 cups vegetable stock or 6 cups water
- 2 lbs asparagus, trimmed, tips reserved and stalks cut crosswise into 1-inch pieces
- 1 tablespoon tamari
- 2 teaspoons sea salt
- 1⁄8 teaspoon fresh ground white pepper
- 1⁄2 cup finely chopped fresh cilantro
- Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin.
- Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
- Using a handheld immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
- Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
- Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
- The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.