I have to admit cooking sometimes stresses me out for two reasons 1) The preparation. I could never be one of those people who plan every meal of the month and buy everything in bulk. If I could really have it my way I would walk to the marché every evening and cook with all fresh ingredients. But this is Boston. 2) My meal has to be served at it’s appropriate temperature. It’s this strange paranoia I’ve always had and therefore prefer baking. Feeling the clock ticking while people wait to be served a warm dish makes me sweat and my face turns so serious, which I know is bad and only adds pre-mature wrinkles to my very dry skin (thank you winter). However, this Asaparagus soup only makes you younger. It’s made with lots of greens and is a hearty soup that can be served in clear bowls which will brighten up a dull table. It can be served chilled or warm and during the spring or even the winter. It’s easy and delicious so no sweat! or wrinkles.
Adapted from Aran Goyoaga
Yields: 4-6 servings
2 Tbs olive oil
1 shallot, minced
2 cloves garlic, minced
1 lb green asparagus, touch bottoms trimmed and diced
1 tsp salt
3 cups vegetable stock
2 cups tightly packed arugula
1 avocado, pitted and peeled
Garnish (optional): Bacon, Croutons, almonds, microgreens, shrimp, crabmeat, etc.
1. Heat the olive oil in a large pot over medium heat and add shallots, garlic, asparagus, and salt. Cook the vegetables for 3 minutes or until tender but not browned.
2. Add vegetable stock and bring to a boil. Then, turn the heat to low and simmer for 4 minutes or until the asparagus is tender.
3. Add arugula and cook for 1 additional minute. Remove the pot from the heat.
4. Add avocado and puree the soup. Add seasoning (salt, pepper) if needed.
5. Serve the soup warm or chilled and top with your favorite ingredient.