Asparagus Soup

A show of hands for those that like asparagus. I have been making a Living Asparagus Soup in my Vitamix for several years. I served it to a friend the other day, and she quickly asked why I had never blogged the recipe.  So, here it is with a few asparagus details. I always use fresh produce. Frozen is acceptable, but canned will not work for this recipe.

The word “Living”, as I use it in a recipe, is also known as “Raw”. It denotes that the food was prepared at under 118 degrees to preserve the enzymes and many beneficial nutrients. That those enzymes and nutrients were not killed by cooking heat. I prefer the word “Living”. It doesn’t conjure up the imagery that the word “Raw” does. 

Soups made in a Vitamix, Blendtec or other high-speed-heating-blenders are always my number one choice. Personally, I use a Vitamix. I load the ingredients, with minimal chopping, in the canister. Within 3-4 minutes, as the blender runs on high speed, I can get dressing on a salad, and that salad in a bowl…just in time to pour a warm, perfect soup to go with it. A nice slice of toasted artisan sourdough bread, or a small bowl of brown rice and beans…well, I call it a perfect meal.

The Ingredient List

2  cups                       Asparagus

3/4 cup                     Zucchini, unpeeled

1 Tablespoon          Sweet onion

1 individual              Garlic clove

3/4 – 1 teaspoon     Sea salt of your choice

1/4 teaspoon           White pepper

1 Tablespoon          Lemon juice, fresh squeezed

1 Tablespoon          Honey

1 cup                           Almond milk, unsweetened

1 teaspoon               Chives, minced for garnish, optional…or a parsley leaf.

Note:  One tablespoon of olive oil is optional for this recipe. I do not list it in the ingredients. Oil is Fat, 1 Tablespoon adds 120 calories to this soup. I do not use oil, but some people like it, so I want to mention it here. The soup is perfectly fine without it.  It you want to add fat, or a velvety texture, substitute a small slice of avocado.

Taste this soup before pouring.  Honey and lemon juice will adjust the taste quicker than any of the other ingredients.

The Preparation Method

Option 1: High-Speed Blender Method: Heat Generating Blender

1.  Use fresh asparagus and zucchini. Place 2 cups asparagus and ¾-1 cup zucchini, and all ingredients, except chives or parsley leaf, in high-speed blender.

2.   Blend on high.

3.   Run blender on high speed for approximately 2-3 or 4 minutes.  Some blenders, like Vitamix and Blendtec, have the ability to heat their contents due to blending speed.  If this is the case with your blender, blend until ingredients are comfortable to enjoy, but not too hot.  To keep soup raw and living, maintain a temperature of under 115-118 degrees, which should be comfortably warm when a sample drop is placed on your wrist.

4.  Pour warm soup into bowl, and garnish with black pepper and finely minced chives or a single parsley leaf.

Option 2: Regular Blender or Food Processor Method: Non-Heating Blender

1.  Follow number 1, from Option 1, using your blender, or food processor.

2.  Pour blended ingredients into a small saucepan, and slowly bring soup up to a comfortably warm temperature, but not too hot.  To keep this soup raw and living, maintain a temperature of under 115-118 degrees, which should be comfortably warm when a sample drop is placed on your wrist. Think about it like warming a baby bottle.

3.  Finish by following number 4, from Option 1.

 

Option 3: Serve Slightly Chilled

1.  If you like cold soups, follow numbers 1 through 4, from Option 1, and serve slightly chilled.

 

  I think it is fun to sometimes show a photo of the photo shoot.  Here it is…I use the side table in my bedroom.  It has the best afternoon light.

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