Just Chillin’
April 14, 2010 at 2:33 pm | Posted in Baking / Cooking, Food | 36 CommentsHow typical; I find something I like, and I’m nothing short of obsessed. Now, while I had never had much of a penchant for chilled soups before, I’m suddenly overcome with the desire to whip up batch after batch of cool, savory blends. Rather than fight the urge, I’m riding this wave out, seeing where it might take me. So far, it’s been a rather delicious journey.
The myriad of new seasonal veggies have proven too tempting to leave at the market, and everything from the baby sprouts pushing through the dirt and the tiny buds developing on trees seems to scream “green!” to me, and so green has been the inspiration behind many recent meals. Although leafy greens would be a natural though, I decided to leave them for salads this time, and create a wholly different sort of green soup.
Avocados, peas, and roasted asparagus join forces in this emerald mix. Not entirely smooth but with a satisfying bit of texture, this refreshing soup is another utterly simple recipe, and should spring decide to pull another cold snap over us, could happily be warmed up if desired.
Spring Green Soup
1 Pound Fresh Asparagus
3 Medium Shallots
3 Cloves Garlic
Olive Oil
Salt and Pepper
3 Cups Water
1 Tablespoon Apple Cider Vinegar
1 – 2 Tablespoons Braggs Liquid Aminos
2 Cups Fresh or Frozen Green Peas
1 Ripe Avocado
2 Fresh or Dried and Re-Hydrated Shiitake Mushrooms
Handful Fresh Parsley (About 1/4 Cup)
Olive Oil for Garnish (Optional)
Preheat your oven to 400 degrees, and line baking sheet with aluminum foil. Snap off the woody ends of the asparagus, and spread them out in an even layer on the baking sheet. Peel the garlic and shallots, and slice the shallots in half. Place them on the sheet as well. Drizzle lightly with olive oil, and sprinkle with just a pinch of salt and pepper. Bake for 20 – 30 minutes, until the asparagus are bright green and tender. Let cool.
To complete the soup, toss everything else into your blender, along with the asparagus, and allow it to spin until mostly smooth, but definitely not pureed. Chill briefly if necessary, and top individual servings with just a drizzle of olive oil if desired.
Makes about 6 Cups
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Wow, that is one VIBRANT soup! Looks like the perfect little spring meal.
Comment by Sarah B @ Bake + Bike— April 14, 2010 #
Asparagus! Mom would love this soup.
Comment by Sam— April 14, 2010 #
Aww, I wish the asparagus season starts soon. I’m really intrigued by the addition of shiitake mushrooms. I’ve never roasted shallots before, for some reason, but it sounds good. And everyone knows that roasted asparagus rocks.
Comment by Maija Haavisto— April 14, 2010 #
Asparagus, green peas, advocado and shiitake mushrooms. All the things that I love in a soup ! Sounds like we’ve got the same taste buds Hannah ! ;)
Comment by Julie— April 14, 2010 #
Yummo, the roasted asparagus looks great on it’s own. I have never been overly fond of cold soups either, but this looks fantastic.
When I like something, I really like it. Be it food, crafts…etc. Obsession is a good word to describe it.
Comment by Oiyi— April 14, 2010 #
Looks bright & fresh, a real cocktail of vitality. Chilled soups are growing on me slowly, but I need it to be much warmer to enjoy them.
Comment by shellyfish— April 14, 2010 #
WOW! I like- looks delish!
VEGirl
Comment by VEGirl— April 14, 2010 #
mmmm hot or cold it sounds good to me
Comment by stephchows— April 14, 2010 #
How pretty this is. Sounds very tasty!
Comment by dreaminitvegan— April 14, 2010 #
This is a marriage of some beautiful greens. Delicious and full of nutrition and flavor. Love it!
Comment by Joanne— April 14, 2010 #
Ooh, the combination of asparagus and avocado sounds really refreshing. What would we do without avocado? It is underutilized in my cooking, all the more reason to try this recipe soon!
Comment by Danielle— April 14, 2010 #
Ooh ooh, want! I’ve never really had much in the way of chilled soups before, but I really like the sound of this one’s chunkier texture. Kinda like a green, more wholesome and delicious gazpacho (or not really… :P)
And the idea of roasting the asparagus first? Brilliant!
Comment by Hannah— April 14, 2010 #
Hannah, what a nice color soup! Love the ingredients in it…must taste great!
Comment by Juliana— April 14, 2010 #
Lets all be honest. We are all thrilled it is asparagus season. Soooo good!
Comment by Vic— April 15, 2010 #
This looks amazing! And the colors are just gorgeos. I’m definitely going to try this out, asparagus season has also started here! ^__^
Comment by Nathalie— April 15, 2010 #
what a lovely combo of flavors and the color is just beautiful
sweetlife
Comment by sweetlife— April 15, 2010 #
Hello Hannah!
What a superb & divine spring,…good for you soup this is!
I so love the fab combiantion of real flavours in here!
Many greets from sunny Brussels!
Comment by Sophie— April 15, 2010 #
OMG! my favourite soup!
Comment by Big Boys Oven— April 15, 2010 #
Perfect recipe for this delightfully warm spring weather… Can’t wait to make this!
Comment by eatavegan— April 15, 2010 #
I’ve been overwhelmed with the desire for GREEN lately so this soup is calling my name. Could there be a more appropriate dish for spring? I don’t think so! This looks so fresh and bright, I can’t wait to make my own batch. And since it is already getting HOT over here I’ll love the chilliness.
Comment by The Voracious Vegan— April 15, 2010 #
Looks super delicious. Would be perfect comfort food for me right now with a slice of crunch toasted garlic bread.
OK, now I am salivating…
Comment by elena— April 15, 2010 #
Gorgeous!! This looks amazing! I LOVE asparagus so much.
Comment by Jessica— April 15, 2010 #
Woweehhh!! Two thumbs up for the most beautiful looking spring soup! I think I might even like this one better than the carrot-beet soup. Please keep the soups coming and spoiling our eyes ( and tummies) with such beauty :)
Comment by Melissa— April 15, 2010 #
That is one green soup!
Comment by Melisser— April 15, 2010 #
that sounds amazing.
Comment by Sal— April 15, 2010 #
I’m super hooked on asparagus right now! Our local asparagus is so sweet and yummy, I’d love to try this soup. It’s so bright and screams Spring!
xo
Eco Mama
Comment by Eco Mama— April 15, 2010 #
You say “toss everything else into your blender”, so I’m assuming the asparagus is already in there? :-)
Comment by Serene— April 15, 2010 #
I love love LOVE asparagus, and this looks so absolutely fantastic! Again, gorgeous color in the soup as well! You always make dishes that look so delicious to the eye!
Comment by Sara— April 15, 2010 #
I adore roasted asparagus so stopping there would have been perfectly fine with me. Putting it in that luscious-looking soup takes it to a whole new level. Very Nice.
Comment by CherylK— April 15, 2010 #
Yum! That looks fantastic. In the vein of fanciful spring soups, I’ve been wondering about the possibilities for artichoke soup. Maybe you want to tackle that one next? : )
Comment by Marla— April 15, 2010 #
The color of the soup is so pretty and vibrant! Enjoy your soup wave! I’m certainly doing more winter soups these days.
Comment by Anh— April 16, 2010 #
I’m not one for chilled soups either…I remember the first time I had gazpacho. To me it was like cold salsa…where’s the chips? But this soup looks like it would be good chilled because of the creamy avocado. Thanks for sharing!
Comment by DessertForTwo— April 16, 2010 #
This soup looks fantastic! So healthy, I love it and will try it!
Comment by Valen— April 16, 2010 #
A wonderful soup! It looks so delicious!
Comment by Dimah— April 17, 2010 #
I’m not sure I can get used to cold soups.. maybe I just haven’t tried the right one. The presentation of your soup is gorgeous and perfect as always.
Comment by Ashley— April 21, 2010 #
Every Spring I become obsessed with asparagus. This is one mighty fine looking soup!
Comment by Lori— April 27, 2010 #