Since being nominated to the soup court, Judge Asparagus has stirred up quite a bit of controversy. During a speech she gave back in 2001 at the University of Soupopholis, Judge Asparagus said that she hoped her funky spices and smooth consistency would help her make a better soup than simple potatoes. Needless to say, people are definitely concerned. I don’t want to anger anyone here, but I have to admit that her curry, ginger, and coconut flavors make her a pretty darn well rounded soup. It is hard to believe she’s been able to achieve so much without the addition of cream or butter! And she can be eaten hot OR cold – that sounds pretty fair and balanced to me. Oh geez – I really hope I’m not alienating the potato community here. So here’s what I’m going to do – I’m going to add a few potatoes to the pot to thicken things up! Because let’s face it folks, there is nothing more fun than eating a dramatically controversial soup. Oh, I hope the Reliable Source in the Washington Post picks up this story!!
Ingredients (in no particular order): asparagus, curry, ginger, lemon zest and juice, coconut milk, garlic, red potatoes, onion, olive oil, salt, pepper, homemade vegetable stock goodness
Soup type: Cold, Pureed
Loading ...
This is the first Soupergirl soup that didn’t completely blow me away, hence my “pretty good” rating. I could easily identify three basic flavors – potatoes, asparagus and a little lemon zest kick towards the end – but the remaining ingredients never really stood out to me. Definitely a more simple/basic soup, in terms of taste.
Which isn’t to suggest that this soup wasn’t yummy…it really was! As a light first-course to a dinner, I think that it would be absolutely perfect.
Beautiful color, flavor and texture, and while no one flavor stood out (was hoping for a more pronounced coconut flavor, as I’d never thought of putting that w/asparagus), I think all the flavors melded together beautifully. Lighter than past pureed soups, which is perfect given the weather.