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Hi Dino!

I have 3 bunches of asparagus. I'd like to make a "cream" of asparagus type of soup from them.

I have some broth (about a quart). I can easily pick up any other necessary ingredients.

HELP! :D

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I wouldn't have seen this if the lovely Carolyn didn't send me a PM. Next time just poke me on PM, Billy! Nuts to broth. Here's the easy way. This is based on a classic vichyssoise. Very easy to knock up in no time flat.

3 TB neutral flavoured oil (canola, peanut)

3 large onions, chopped roughly

2 cloves of garlic, sliced

3 medium potatoes, peeled and diced

2 litres water

3 bunches asparagus bottoms (use the tops in something else)

1 cup coconut milk (NOT the kind in the carton, the kind in the tin)

Salt & black pepper to taste 

Chopped chives (optional)

Snap the asparagus in half, and use the bottoms in the soup, and the tops in something else, because the tops are too special to just throw into a pureed soup. Roughly chop up the bottoms, and set them aside. 

In a large stock pot, heat the oil over medium heat. Add the onions, and cover the lid. Let them cook for about five minutes, and stir, then keep cooking. You want the onions to go soft, but not brown. This is why we're cooking over medium heat, with the lid on. If you wanted browned onions, you'd leave the lid off. 

While the onions cook, peel and chop the potatoes into 2 - 3 cm cubes. You want them small~ish, because it makes it easier to cook up quickly. Once your potatoes are chopped, dump them into the pot with the softened onions. 

Cook the potatoes with the onions for about two minutes, until they get well coated with the fat. 

Add enough water to cover the potatoes. You may not need all two litres, depending on the size of potato and/or onion. This is OK. You want just barely enough water to cover, because we're adding coconut milk later for creaminess. 

Crank up the heat to high, and bring the water to a full, rushing boil. Add the asparagus bottoms. Let the whole thing boil for about 20 minutes, or until your potatoes are cooked all the way through. 

Puree the soup using a blender. Strain it through a strainer, so that it's smooth. Stir in coconut milk until the whole thing is creamy and lovely looking. Add salt and pepper to taste. Garnish with chopped chives. 

For a really pretty garnish, you can cook the asparagus tops in a bit of oil, until they're tender, and top off each portion of soup with the tops. However, I find that I like to use the tops by themselves and use the soup as a sort of gravy for them. It's a lovely thing. 

This soup can also be used for any other veg you want to make a cream of _______ soup from. 

Cheers Dino!

I wasn't sure how to contact you...

Going to try this tomorrow!

what's that easy garlic peeling tip? I lost the link Carolyn put up a while back. I roll the clove under my chopping knife blade, but I fumble around with the little buggers like an amateur! :D

Grab the entire head of garlic, and set it on your board. With the heel of your hand, give it a HULK SMASH so that all the cloves of garlic separate. Then, dump it into a large jar, a pot with a lid, or inside two bowls that you hold closed over each other. Then, shake like mad. All the skins peel right off. 

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