Tuesday, September 13, 2011

Asparagus Soup With Ginger & Almond Oil

This soup is so delicate and flavorful, you wont believe your mouth. The mild and refined essence of the asparagus is highlighted by an aromatic oil infused with lemony and earthy ginger and sweet and nutty almonds. The Asparagus gets lightly sauteed with smashed garlic cloves and fresh thyme. Then boiled with water, silky milk, salt and pepper, it gets liquefied before being thickened with a little flour rue. As for the infused oil, slices of fresh ginger and almonds are simmer-fried (yes my own invention of a word. Where the oil fries, but the ingredients are drenched in the oil that it looks like it's simmering) to release all of their essential flavors and aromas. The oil is then drizzled over the soup and served with good crusty baguette slices. This soup is a luxurious experience for your senses. So on a cozy fall day, bundle up and enjoy.




Asparagus Soup With Ginger & Almond Oil

For the soup:
2 tbsp. olive oil
1 bunch of asparagus, washed and ends trimmed
7 cloves of garlic, smashed
5 sprigs of thyme
6 cups water
2 cups milk
2 tbsp. flour
1 tbsp. salt
1 tsp. black pepper

For the oil:
1/2 cup olive oil
A 2 inch piece of fresh ginger, peeled and sliced
1/2 cup of sliced almonds

Heat up the 2 tbsp. of olive oil over medium heat. Add garlic and cook for about 5 minutes, stirring often. Add asparagus and whole sprigs of thyme. Add 1 tsp of the salt and 1/4 tsp of the pepper. Cook for 10-15 minutes or until the garlic and asparagus begin to brown and soften. Add water and milk, turn heat up to high and cover. Bring to a boil. Remove from heat. Strain out all of the asparagus, thyme and garlic and place into a blender with 4 ladles of the liquid. Pulse until completely liquefied. Place back into the pot with the remaining liquid. In a bowl, pour 2 ladles of the soup and add the flour. Whisk until there are no lumps and the mixture smooth. Add back to the pot, add remaining salt and pepper and bring to a boil. 

For the oil:
Place the olive oil in a small pot over medium high heat. Add the ginger and almonds and let cook for 10- 12 minutes or until they have browned nicely. Drizzle over soup and garnish with almonds and fresh thyme. 

1 comment:

  1. Just found your blog. Love every recipe so far! How can I contact you?