Tuesday, April 10, 2012

What WAS Supposed to be AAA Soup

Asparagus, Arugala, Avocado... what did YOU think AAA was supposed to be?

Decided at the last moment to swap out cilantro for the arugala, as I was using some ginger/shallot/garlic paste, I wasn't sure how the ginger and the arugala would get along. But next time, I'll remember to just make garlic shallot paste.

10 big fat spears of asparagus, cleaned, dry ends cut off
2 big tablespoons of ginger/shallot/garlic paste
2 pints of boiling water
2 bullion cubes (or if you have it on hand, just 2 pints of chicken or veg stock)
1 ripe avocado
1 fistful cilantro


1. In a big enough skillet, spray a generous amount of Pam or other oil spray, then start to sautee the garlic/ginger/shallot paste for a minute or two. Then add in the asparagus, and keep stirring to keep from searing the asparagus, and to keep from browning the garlic/ginger/shallot paste. Cook about 2-3 minutes. Then add the water/bullion or stock. Bring up to a boil and cook until asparagus is fork tender. Turn off heat. Add salt and pepper (I used both black and white ground pepper) to taste. Let sit to cool a bit.

2. In a big enough blender to accommodate it all, transfer the broth w/asparagus to the blender, add in the flesh of one avocado and the fistful of cilantro and a squirt's worth of lemon juice (I think it keeps the avocado from turning brown), but not so much lemon it makes things tart and tangy. Just a smidge. Blend until it all is broken down and resembles a creamy soup.

Serve hot or cold. I got about 3 pints out of mine.

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