Asparagus & Thai Basil Soup
Recipe courtesy of Tiffani Thiessen
- 1 medium russet potato, rinsed
- 2 bunches pencil asparagus, tough stems removed
- 3 packed cups baby spinach
- 1 tablespoon coconut oil
- ½ cup thinly sliced fennel
- 1 large shallot, thinly sliced
- 3 garlic cloves, thinly sliced
- ½ cup packed Thai basil, plus more for garnish
- 1 ½ – 2 cups vegetable stock
- Zest and juice of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- creme fraiche, for garnish
- pea tendrils, for garnish
- Thai basil, for ganish
Bring a medium pot of salted water to a boil and prepare an ice bath in a large bowl.
Poke a few holes all around the potato with a fork. Place on a microwave safe plate or bowl and microwave on high for about 7 minutes, or until a paring knife inserted into the center goes in without any resistance. Remove and let cool for a few minutes.
Add the asparagus and baby spinach to the boiling water and cook 2-3 minutes or until the asparagus is tender and the spinach and asparagus are bright green. Immediately remove the asparagus and spinach to the ice bath and set aside.
Meanwhile heat a medium saute pan over medium heat. Melt the coconut oil. Once melted add in the fennel, shallot and garlic cloves and saute for about 5-6 minutes or until the fennel and shallot are softened and just beginning to brown.
To a blender, add in the sauteed fennel, shallots and garlic. Strain the asparagus and spinach and add that to the blender as well. Finally remove the skin from the potato and break the tender potato into small pieces and add that to the blender. Season the mixture with a pinch of kosher salt and freshly ground black pepper. Add in the basil, 1 ½ cups vegetable stock, and zest and juice of the lemon. Puree the soup until smooth, adding the remaining ½ cup of vegetable stock if needed. Taste and season with more salt and pepper if needed. Serve immediately, garnished with creme fraiche, pea tendrils and Thai basil …. Or let cool and store in an airtight container. The soup will hold well in the refrigerator for about 5 days or can also be frozen.
Serves 4-6 (Vegan)
Photography by Rebecca Sanabria