CREAM OF ASPARAGUS SOUP WITH COCONUT MILK

Cream of Asparagus Soup with Coconut Milk image

Provided by Carla Hall

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

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2 tablespoons olive oil
1 medium onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
One 2-inch piece fresh lemongrass
4 cups vegetarian no-chicken broth, vegetable stock or vegetable broth
1 tablespoon flat-leaf parsley leaves
3/4 cup coconut milk, lite or full-fat
1/2 cup frozen baby peas, thawed
Kosher salt and freshly ground white pepper
Lemon zest, for garnish
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.