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Cream of Asparagus Soup

If you're ever in Cambridge, MA and looking for some good Indian food, head over to Inman Square and eat at The Kebab Factory. They have amazing soups, rich and complex flavors. I haven't managed to recreate their soup but that's what I was hoping for when I made this Cream of Asparagus soup. Pretty good but just not as amazing as at The Kebab Factory. If anyone has tasted their soup and has suggestions for how to achieve their far more intriguing flavors, please let me know!


small preview of cream of asparagus soup




Cream of Asparagus Soup
From the Taste for Life test kitchen

20 minutes prep time
Serves 8

1-1/2 lb asparagus
4 Tbsp olive oil
2 leeks, cleaned, cut in half, and sliced
3 cloves garlic, minced
6 cups low-sodium vegetable broth
2 cups milk
salt and freshly ground black pepper to taste


  1. Remove tough ends from asparagus stalks. Cut stalks into 1-inch pieces. Set aside.

  2. In a large pot, heat oil. Saute leeks until tender. Add garlic and saute for 1 minute. Add asparagus stalks and broth. Bring to a boil. Lower heat and partially cover pot. Simmer until vegetables are very tender, about 20 minutes.

  3. Transfer soup to a high-speed blender and puree. Return soup to pot. Add milk and stir to combine. Add salt and pepper to taste. Serve warm.



photo of Cream of Asparagus Soup

thread in vegrecipes



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Ooh. Kebab Factory is right near me, but I've never tried their soups. Will have to do that sometime; thanks for the tip!

Oh my...definitely worth trying their soup. They gave us little tastes of their soup to eat while we waited for some takeout to be readied. We've ordered soup ever visit there since then.

Adding cumin would definitely help. Put cumin seeds in a skillet and toast until fragrant while shaking the pan. Grind cumin and add to soup, amount depending on how hot you like the soup. Instead of olive oil use ghee and try red pepper flakes or a small amount of chili paste.

I'm too lazy to fresh grind my own cumin but I'll try toasting some ground cumin as well as a few cumin seeds to sprinkle in next time. Thanks for the suggestions!

You don't have to grind the cumin if you puree the soup and it doesn't work the same way with ground cumin when you toast it in a dry skillet.

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I haven't explored milk substitutes yet so I don't know what would work best. If you find out, do let me know :)

(Deleted comment)
Good to know....Thanks for reporting back :)

Mmmm, I love asparagus and cream of asparagus, so I'll be making this one for sure!

Cool. Let me know if you come up with punchier spicing options :)

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