Cream of Asparagus Soup

20 03 2010
I had two pounds of asparagus sitting in my refrigerator and some homemade vegetable stock, so Voila, Cream of Asparagus soup. Also, I wanted to play with some flavored olive oils I have from EVOO marketplace in Denver to see what kind of hit flavor combinations I could create. Last night we splashed in oils like Persian Lime and Meyers Lemon as finishing touches. We stirred them in and ate right away. The flavors were subtle but distinguishable. We tried a stronger flavor like White Truffle, and found that it made a nice contrasting accent to the asparagus, especially if you like truffles. I was going for a more complimentary and blended flavor with the Persian Lime. So this morning, I whisked in a tablespoon of the Persian Lime oil into about 3 cups of leftover soup. I reheated it and then let it sit for a few hours. I have to say, the Lime flavor was more prevalent and was a wonderful accent to the asparagus. Just letting the soup absorb the flavor of the oil over time made a huge difference. Of course, this soup is fantastic even if you don’t have fancy specialty olive oils. This would make a wonderful starter to an Easter dinner.
 
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Categories : Soup