Creamy Asparagus and Mint Soup
This simple asparagus and mint soup is created with fresh tender asparagus in mind. In our yard the asparagus is long, and the stalks tender. In fact, a lot of stems action. This soup using fresh mint and a fistful of peas is a vibrant spring soup that is so good for you. There are a handful of ingredients, some brightness from ginger and a little hit from cayenne. A lively fresh tasting soup that is like springtime in a bowl. A little bit of creaminess comes from coconut milk and a couple of baby potatoes. It is finished with chili infused olive oil. The net result is oh so good!
My memories of asparagus soup are nothing like this lovely and well seasoned creation, I remember something called a cream of asparagus soup served in Chinese restaurants that I used to frequent with my parents. Now, the soup was pretty pathetic, but the prospect of going out with them, getting a all dressed up and sitting on these tables with white starched linen felt magical. The beauty of a patch of asparagus is that once established, it keeps coming back. This soup takes about 20 minutes on the stovetop and with 1 minute of instant pot cooking just about the same time time in the instant pot.
Another Monday beckons and another busy week is on its way. As for the garden this year, it is doing its thing, I am ploughing through a much neglected yard. Less than half way through it, I almost want to give up. Will I get to restore the yard to its glory, time alone will tell.
I use an immersion blender for the soup, as I do not want a very smooth texture. You can use a regular blender if you so choose. I have a hunch this soup is going to be freezer friendly, but have not yet tried it in the freezer.
A fresh tasting late spring soup redolent with the flavors of mint and asparagus.
Ingredients
- 1 pound of very fresh asparagus
- 2 tablespoons olive oil
- 3 pods of minced garlic
- 1 tablespoon minced ginger
- 3/4 cup chopped shallots
- 2 to 3 baby potatoes, cut into small pieces
- 1 cup frozen peas
- 1 cup water or broth
- 1/2 cup of chopped mint
- Salt to taste
- 2 tablespoons coconut milk
- Chili infused olive oil
- Crushed pepper flakes
Instructions
- Cut the asparagus into 1 inch pieces and reserve the tips
- Heat 1 teaspoon of the oil in a heavy bottomed pan or the instant pot and lightly sauté the asparagus tips until tender crisp (about 2 minutes) Remove and set aside.
- Add in the remaining oil and add in the minced garlic and ginger and stir well.
- Add in the chopped shallots and cook them low and slow for about 5 minutes
- Add in the asparagus stems and the potatoes and sauté well for1 minutes.
- Add in the peas, water or broth and the mint and cover and simmer for 15 minutes. Alternately if using the instant pot cook for 1 minute on high pressure and allow a natural release.
- Using an immersion blender puree the soup.
- Serve in bowls. Drizzle with the coconut milk and the chili infused olive oil and red pepper flakes.
- Top with the reserved asparagus tips.