Almost half a year gone already. Crikey, we shall be having to think about Christmas again soon! Just thought I'd be the first to mention it.
It's been a holiday weekend here and what a funny old holiday it's been! Cold, wet and very very windy so going somewhere, other than maybe the Caribbean, was not an option. Eating was the next best thing and, as we're nearing the end of the all-too-short asparagus season, I concocted the following soup. It's not a hearty winter soup but a lovely delicately flavoured summer lunch dish. As I invented it and I don't have a lot of imagination for naming things, I call it asparagus and lemon soup.
what you need:
250g bunch asparagus
1 lemon (grated rind of all of it and juice of half)
2 cloves garlic (crushed)
50g butter (salted or unsalted)
2 good tsp Marigold Swiss Vegetable Bouillon
1 pint boiling water
2 tbls single cream
Salt and fresh ground black pepper (to taste)
what you do:
1. Put the butter and crushed garlic in a pan over the lowest possible heat
2. While that's melting and infusing, cut your asparagus, tips as well, into
roughly 1" pieces.
3. Add asparagus to pan and stir to coat with garlicky butter and add grated lemon rind.
4. Keeping over lowest heat, put lid on pan so you just gently sweat the veg.
5. When the asparagus gives only a slight resistance to a skewer, set lid aside and add lemon juice,
6. Pour in 1pint of water in which you have mixed the vegetable bouillon, replace over low heat, without a lid, and cook gently until asparagus is cooked.
7. Using your food processor, blender or stick blender, process until smooth.
8. Return it to the pan and heat very gently but DO NOT BOIL. Then turn off the heat, stir in 2 tbls single cream (or Elmlea as I did), adjust seasoning and serve with warm crusty rolls.
This will serve 2 as a stand-alone lunch dish or 4 as a starter to a light follow-on (we had tuna and salad) .
This is so quick you could be eating it half an hour after you thought of it!
Sorry, no photographs of it - it was gone before I realised it was that good!
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7 comments:
How wonderful to have fresh asparagus That in itself is a treat. The soup sounds wonderful with the lemon added.
I rarely get to have it and never have had fresh out of the garden. I bet it is tasty.
How time flies June already ~ and for a holiday the weather has been awful ~ wet windy and cold ~ your asparagus and Lemon soup sound delicious ~ they are still selling fresh aspargus on the Fakenham road ~ will try this I do love soup ~ Ally x
Oh thankyou for the Christmas reminder ...your right though ,it will be here before we know it ,your soup sounds scrummy ,one to try I love asparagus Mmmmm ...love Jan xx
It's been raining here all day long Angie,dull foggy and downright miserable more like Christmas weather than June.Don't want to think about Christmas yet but the soups worth thinking about yummy.Take Care God bless Kath xx
It sounds good. I do love soup. When I figure out how much 250 g. and 50g. I will have to make it. Marie sent me a conversion table once.... I just have to find it.
When I make it I will call it
AMAZING ANGIE'S ASPARAGUS SOUP.
I hope that you are feeling ok.
Hugs, Lura
Scrummy is all I can say. Yum Yum
Love Sybil x
Ooh... That soup recipe sounds gorgeous! I think we might be employing that one before the year is out! Ruth had a good while a while ago that was slightly similar - carrot and orange. Mmmmnnn... Cold pea and mint is very refreshing too.
Here's a thought - you could freeze it into lolly moulds and have a good healthy tasty ice lolly on the hot days! Yummy.
Don't forget another holiday you might have coming before Christmas! A certain pair of Southern-jessies are looking forward to it very much...!
Big love and waggy-tails, Jasper xxxxxxxxxx
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