Spring is trying to make an appearance. I know this because the calendar says it is April. It’s not as if the snow is all gone, it is really warm out, and the flowers are blooming or anything. April often seems to be caught between seasons weather-wise around here. It is slowly beginning to warm up, the trees are thinking about putting out their leaf buds and the flowers are just starting to send up their first shoots.
With spring trying so hard to get here, it is the perfect time for some spring inspired soups. I’ve done a number of soups using spring produce over the past 5 years of publishing this blog. (Asparagus & Leek Soup, Asparagus & Cauliflower Soup, Rhubarb-Lentil Soup, Spring Green Soup with scallions, peas & mint, and Gingered Egg Drop Soup with Spring Peas) And, yes, this one is another asparagus soup recipe. It uses tahini, a paste made from ground sesame seeds. Tahini is often used in Middle Eastern cooking as a dip, meat topping, or as part of hummus. It’s nutty flavor adds depth to the fresh taste of the asparagus in this soup. Maybe using spring produce will help Spring realize it is time to arrive!
Asparagus & Tahini Soup
Asparagus & Tahini Soup (adapted from dollyandoatmeal.com) Makes 2 large servings or 4 small servings
Ingredients:
- 1 1/2 tablespoons extra virgin olive oil
- 6-7 scallions, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 1/2 cups vegetable broth
- 1/4 cup fresh chives or 2 tablespoons dried chives
- zest of 1/2 a lemon
- 1/4 cup tahini paste
- 1 tablespoon fresh lemon juice
- salt & pepper to taste
- garnish with asparagus ribbons, scallions or tahini paste
Directions:
Heat a medium soup pot over medium heat. Once it is hot, add the olive oil and scallions to the pot, and stir, cooking the onions for 2-3 minutes. Add the garlic, stirring and cooking for another 30 seconds. Add the asparagus and cook for 1 minute more.
Saute the scallions, garlic, & asparagus.
Add the broth, chives, and lemon zest to the pot. Bring the soup to a boil, then turn down the heat and simmer the soup until the asparagus is tender, about 10-15 minutes.
Add the broth to the pot.
Add the tahini paste and lemon juice to the pot and use a wand blender (or regular blender) to puree the soup until it is smooth and creamy.
Blend the soup.
Taste the soup and add salt & pepper, and more lemon juice, if desired. Garnish the soup and serve it hot.
I love the spring green color of the soup!
We are eagerly awaiting wonderful Spring weather! ~Linda
Asparagus & Tahini Soup (adapted from dollyandoatmeal.com) Makes 2 large servings or 4 small servings
Ingredients:
- 1 1/2 tablespoons extra virgin olive oil
- 6-7 scallions, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 1/2 cups vegetable broth
- 1/4 cup fresh chives or 2 tablespoons dried chives
- zest of 1/2 a lemon
- 1/4 cup tahini paste
- 1 tablespoon fresh lemon juice
- salt & pepper to taste
- garnishes with asparagus ribbons, scallions or tahini paste
Directions:
Heat a medium soup pot over medium heat. Once it is hot, add the olive oil and scallions to the pot, and stir, cooking the onions for 2-3 minutes. Add the garlic, stirring and cooking for another 30 seconds. Add the asparagus and cook for 1 minute more, then add the broth, chives, and lemon zest to the pot. Bring the soup to a boil, then turn down the heat and simmer the soup until the asparagus is tender, about 10-15 minutes. Add the tahini paste and lemon juice to the pot and use a wand blender (or regular blender) to puree the soup until it is smooth and creamy. Taste the soup and add salt & pepper, and more lemon juice, if desired. Garnish the soup and serve it hot.