Welcome to my culinary chaos, where elegance meets edible mayhem!
Specialty Equipment for this devilish delight!
Instant Pot
Blender or Immersion Blender
Spiralizer (optional)
Green Dream Supreme!
"Get ready to elevate your soup game with this 'Not Your Mom's Asparagus Soup'! This isn't your average, run-of-the-mill asparagus soup. Oh no, this is a symphony of flavors, a culinary masterpiece that will tantalize your taste buds and leave you wanting more. Imagine a velvety smooth bisque, bursting with the earthy sweetness of asparagus, the savory depth of mushrooms, the subtle sweetness of carrots, and the gentle bite of red onions. All this, harmoniously balanced with a medley of spices that dance on your palate. This isn't just a soup; it's an experience. It's a culinary adventure that will transport you to a world of flavor and delight. So, gather your ingredients, roll up your sleeves, and prepare to be amazed."
- Category: Zuppa
- Cuisine: Hybrid
- Servings: 4
- Diet:
- Low Calorie
- Low Fat
- Vegetarian
- Prep Time: 30min
- Cook Time: 30min
- Total Time: 1h
Ingredients
1lb Asparagus roughly chopped (tough ends removed and tops reserved)
1 large or 2 small carrots (chopped)
1 Red or Vidalia Onion (chopped)
5-6 Portabella or White Mushrooms (chopped)
4-5 cloves garlic (diced or mashed)
1/2 Tsp Turmeric
1 Tsp. ea.
3c Chicken Stock
Black Pepper
Kosher or sea Salt
white pepper
Berbere -See Notes (or Cayenne pepper)
Shallot pepper (optional)
Garnish:
Olive Oil (drizzle)
5-10 Roasted Pepito's --see notes
Watermelon Radish (sliced)
squeeze of Lemon Juice (Fresh)
Sour Cream
Asparagus tops
More S/P to taste!
Feel free to add additional herbs/spices to your liking!
Intructions
Putting it all Together!
- Add 1T of Olive or Avocado Oil and 3T of Butter to your Instant Pot or Pressure Cooker of choice and use the Sauté setting.
- Cook the Onions, Carrots and Mushrooms for 5-10 minutes until soft.
- Add the Garlic for 30s then add the Asparagus and cook until soft (3-4 mins)
- Change to Pressure cook mode and pressure cook for 5 mins with a 10 minute natural release.
- Vent and carefully open the lid and transfer soup to a blender or use an Immersion blender to blend right in the pot.
- If soup is too thick add a little more chicken stock and if too thin mix 1.5T of cornstarch with 1T cold water and sauté the soup for a few minutes more
- Bowl it up and add any or all of the garnishes! I used the fancy, curved chip blade on my spiralizer for the radish.
Notes
- Berbere is a hot African spice blend you can find in most gourmet spice shops or online.
- Roasted Pepito's
- You can get these (shelled pumpkin seeds) from most grocery stores that have a nice South American section or any Mexican grocery.
- Heat a non-stick pan on low-medium heat. (use a big pan)
- cover the bottom of the pan with the Pepito's (don't overcrowd)
- shake them every 1 min and watch them closely as they can burn quickly.
- Once they are a dark green they are done.
- Let them cool fully
- Store in an airtight container.
Nutrition
- Serving: 1 Serving
- Calories: 200 calories
Welcome To Randy's Chaotic Kitchen!
I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know exactly what I'm doing. I'm like a culinary conductor, orchestrating flavor amidst the controlled chaos. So buckle up, get ready for some delicious fun, and let's turn my kitchen chaos into comforting cuisines in yours!"
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