Curried Asparagus Soup
This recipe was shared with us by Hermine Weston as part of the Local Hero Challenge. She says “I love Hadley asparagus and this is such an unusual way to prepare and enjoy this local treasure.”
Curried Asparagus Soup from Morning Glory Farm cookbook by Tom Dunlop -Recipes by James and Deborah Athearn
2 lbs asparagus
1 medium onion chopped
1 clove garlic, chopped
1 Tablespoon canola oil
2 Russet potatoes, peeled and cubed
2 T curry powder
2 T brown sugar
2 T peanut butter
1 can coconut milk
2 cups broth of your choice
1 cup cream ( optional)
Salt and pepper to taste
Snap asparagus at tender point. Saute with onion and garlic in the canola oil in large soup pot, about 5-8 minutes. Add potatoes
Stir in curry, brown sugar and peanut butter until fragrant.
Add coconut milk and broth and cook until potatoes are tender about 15 minutes.
Puree in batches in blender or with immersion blender in the pot. Add cream if desired and gently heat. Season to taste.