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Recipe Detail Page
Silken Asparagus Soup
Spring 2020
Simmer and blend simple, seasonal ingredients to create a smooth, bright-green soup that is the definition of fresh spring flavour!
Makes 8 cups (2 L) for 8 servings
1 tbsp (15 mL) olive oil
1 onion, chopped
1 garlic clove, chopped
3 cups (750 mL) homemade, or 900 mL carton store-bought vegetable broth
3 thyme sprigs
1 bay leaf
1 large or 2 small bunches asparagus, trimmed and cut into pieces
1 cup (250 mL) fresh or frozen peas 1 pkg (300 g) silken tofu
1 tsp (5 mL) kosher sea salt (optional)
A handful of pea sprouts or shoots, or 2 to 3 asparagus spears, for garnish (optional)
1 Lightly coat a large pot with oil and set over medium heat. Add onion and garlic. Cook, stirring occasionally until softened, 8 to 10 minutes. Pour in broth. Add thyme and bay leaf. Bring to a simmer. Add asparagus and peas. Gently boil until asparagus is tender, 12 to 18 minutes.
2 Cool soup, remove and discard bay leaf and thyme. Pour soup into a blender. Add tofu. Blend until very smooth. Just before serving, reheat in a pot until warm and season with salt to your liking.
3 For a pretty garnish, sprinkle with pea sprouts or shoots. Or, using a vegetable peeler, thinly shave fresh asparagus. Slice into bite-sized pieces and scatter over soup.
Makes 8 cups (2 L) for 8 servings
