This chilled asparagus soup is a deliciously creamy cold soup made with fresh Spring green asparagus. Packed with wonderful Thai flavours, this soup is easy to make and very special - a really refreshing soup for early Summer.
The soup is based on a dish from this book by Jackum Brown which is one of my top vegetarian cookbooks for Asian food.
300mls/1/2 pint of water
½ teaspoon of salt
300g/10oz asparagus (an average bunch)
1 tablespoon of peanut oil
1 garlic clove, crushed
1 shallot sliced
½ teaspoon of chilli flakes
½ teaspoon of ground white pepper
300mls/½ pint or 1¼ cups of coconut milk
1 tablespoon of soy sauce
Put the water and salt in a large pot or Dutch oven and bring to the boil. Add the asparagus and cook for about 5 minutes until tender. Asparagus varies a lot in the thickness of the spears so cooking times will vary. See how to cook asparagus for more details.
Drain the asparagus, reserving the cooking liquid. Snip off the tips of the spears and set aside. Liquidize the remaining stalks and water in a blender.
Now place a pot over a medium heat. Add the peanut oil and stir in the garlic, shallots, chillies and pepper. Cook for about a minute. Add the asparagus puree and coconut milk and bring to the boil. Simmer for 2 minutes, remove from the heat and stir in the soy sauce. Cool slightly (until it is no longer steaming).
Chilli in the fridge for a couple of hours before serving. Serve topped with the asparagus tips you reserved earlier.