I love the sound of the pea and asparagus soup. It’s good that spring asparagus falls while it’s still cool enough for soup and before the heat of summer makes the thought of hot food unbearable. Actually, would it work chilled?
I really like lighter soups in spring (I love soup all year) and I think it could be served cold. The classic Vichyssoise is a cold potato soup so can't see why not. Report back if you try it.
Tried it at room temperature (not fridge cold) and loved it. The peas make it sweet - smoothie bowl-ish. It was great with a sprinkle of toasted seeds.
I like the idea of serving it at room temp. The peas can make it quite sweet, I like to balance with lemon juice if needed. Thanks for reporting back :)
I'm interested in your thoughts on purple asparagus v green asparagus having just read that the purple one contains less lignin which is responsible for making stems a bit woody.
Hi Carol, I didn't know that. I so rarely see purple asparagus down here so it is not something I have compared to the green variety. I tend to select medium-sized asparagus as they are less woody and the fresher the better. I am also not fan of 'snapping' off the base as I think this can waste quite a bit of usable produce. Instead I trim the base by 1-2cm (if needed) and cooking will often soften the rest. Enjoy the asparagus season :)
Hi Nicola My comment didn't go through for some reason. I bought some purple asparagus in Benges on Thursday.
Ohh, I will have to keep an eye out! I didn't see it there today - in the new one in town. I have only seen them here a few times at the market.
I love the sound of the pea and asparagus soup. It’s good that spring asparagus falls while it’s still cool enough for soup and before the heat of summer makes the thought of hot food unbearable. Actually, would it work chilled?
I really like lighter soups in spring (I love soup all year) and I think it could be served cold. The classic Vichyssoise is a cold potato soup so can't see why not. Report back if you try it.
Tried it at room temperature (not fridge cold) and loved it. The peas make it sweet - smoothie bowl-ish. It was great with a sprinkle of toasted seeds.
I like the idea of serving it at room temp. The peas can make it quite sweet, I like to balance with lemon juice if needed. Thanks for reporting back :)
I'm interested in your thoughts on purple asparagus v green asparagus having just read that the purple one contains less lignin which is responsible for making stems a bit woody.
Hi Carol, I didn't know that. I so rarely see purple asparagus down here so it is not something I have compared to the green variety. I tend to select medium-sized asparagus as they are less woody and the fresher the better. I am also not fan of 'snapping' off the base as I think this can waste quite a bit of usable produce. Instead I trim the base by 1-2cm (if needed) and cooking will often soften the rest. Enjoy the asparagus season :)