One for the Table: Ahhhsparagus
This is a very versatile soup, which can be eaten, hot lukewarm and cold. Unlike 99.99 percent of asparagus soups served in restaurants, especially those in Paris, this soup has no cream. But it does have a secret fatty ingredient.
1 1/2 pounds asparagus, chopped
Reserve tips of 3 asparagus and mince very finely
4 cloves fresh spring garlic; garlic greens are also good
1/2 cup raw pumpkin seeds
3 cups chicken or vegetable stock
1/4 cup sake or dry white wine like a sauvignon blanc
Salt and ground black pepper to taste
Couple of pinches of coriander powder
1. Heat stock for 2 minutes; add all the ingredients except the minced asparagus tips and coriander. Heat under medium heat (covered) for 10 minutes.
2. Pour contents in a blender (if you have a Vitamix, there is no need to strain it, but you may want to strain it to remove any woody asparagus pulp if you have a regular blender) for 3 minutes until completely smooth.
3. Pour contents back in pot under low heat for 10 minutes, add coriander powder and adjust salt.
4. Serve in bowls and garnish with minced asparagus.
(One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. http://www.oneforthetable.com/.)
