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Fresh Asparagus Soup with Coconut Milk


photo of fresh asparagus by JoAnne Green

Spring is here; so is San Joaquin Asparagus Festival.
 Join us April 21-23, 2017 for the BIGGEST Asparagus Festival in the West! With a fantastic lineup of events and entertainment, the festival is sure to be an enjoyable time for the entire family!
Time: 10:00 A.M. until 8:00 P.M. ALL 3 DAYS!
Location: San Joaquin County Fairgrounds, 1658 S. Airport Way, Stockton, CA 95206
Let’s cook up a big pot of homemade Fresh Asparagus Soup with Coconut Milk.

Ingredients:
Serve 4

• 1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 medium Russet potato, washed, scrubbed, and diced
• 6 cups homemade chicken broth or 2 (14.5 ounce) cans chicken broth
• 2 tablespoons canola oil
• 1 cup coconut milk
• ½ to 1 tsp. cayenne powder
• ½ to 1 tsp. ginger powder
• Salt and pepper to taste
• Fresh lime or lemon juice to taste

Directions:

1. Heat oil in a large pot over medium heat. Add the onion, celery, and potato. Cook until they are soft. Add chicken broth, asparagus, and cayenne powder. Bring to boil over medium high heat. Reduce heat and simmer uncovered until asparagus is tender. Turn off the heat. Remove the asparagus tips and set them aside. Remove the soup pot and allow it to cool.

2. Add the vegetable mixture with some broth in a blender to puree until completely smooth.

3. Return the soup mixture to the same soup pot. Heat it over medium heat. Stir constantly until the mixture boils gently. Slowly add coconut milk. Add salt and pepper to taste.

4. Serve hot soup with cooked asparagus tips and fresh lime juice.


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