Posts Tagged ‘asparagus’
Mushroom and Asparagus Soup Recipe
Vegetable based soups are cheap, easy and are a perfect lunch on a winters day. The trick to any soup is make sure it is seasoned well, so ensure you keep tasting throughout the process favouring the taste of a bit too salty, to a bit too bland.
Ingredients (serves 2)
- 2 tablespoons of extra-virgin olive oil
- 2 cloves of garlic, finely chopped
- 1 small brown onion, finely chopped
- 1 small carrot, finely chopped
- 2 sticks celery, finely chopped
- 3 cups of vegetable stock
- 1 bay leaf
- 1 bunch of asparagus roughly chopped
- handful of swiss brown mushrooms, roughly chopped
- half a handful of shitake mushrooms, roughly chopped
- half a lemon worth of lemon juice
Process
Heat the olive oil in a medium saucepan on, add the onions, garlic, carrot and celery and saute for a few minutes until the onion is soft and the garlic is aromatic. It is important not to burn the garlic so keep the heat down. Now add the asparagus and mushrooms and cook for a further 4-5 minutes stirring frequently. Add the stock, bay leaf and ample ground sea salt and simmer covered for 30-40 minutes, stirring infrequently. Take the fluid, add the lemon juice and blend in a food processor or with a hand blender into a runny puree. Serve with a garnish asparagus head garnish, a drizzle of olive oil and buttered toast.
Wine Pairing
Asparagus is very difficult to match with wine, however the creaminess of the blended mushroom soup will pair well with a buttery american-oak aged chardonnay with a medium finish.
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