This five ingredient soup captures the essence of Spring. Asparagus and Sorrel make a vibrant herbaceous soup.
It is loaded with vitamin C & minerals that aid in getting rid of inflammation.
Prep time: 15 minutes
Cook time: 5 minutes
2 bunches of asparagus
1 bunch of sorrel, veins removed, kept raw
1/2 lemon, juiced, or to taste
1 cup sheep, or goat yogurt
1 tbsp. brown butter
1 tbsp. sea salt, for blanching asparagus
Herbs, optional. dill or parsley, chopped
Tear off asparagus stalks, leaving 3-4 inches, including the spear tips. Add 1 tbsp of sea salt to boiling water, in a shallow pan. You want the water to taste like the sea. This is what seasons the soup. Add asparagus tips, and blanch for 3-4 minutes. Shake the pan a little to be sure all asparagus are in the water.
Have a pair of tongs ready ,to remove the asparagus.
Have an ice water bath ready to add the asparagus in after cooking.
This stops the cooking , and also keeps the color vibrant
Set aside 2-3 cups of the salted water you cooked the asparagus in. This will be added to the ingredients in the blender. Start with half the water, and see the consistency you desire. Add more if you want a thinner soup. Add more lemon if desired.
Add asparagus, sorrel, lemon juice, salted water, to a high powered blender, or food processor. Blend well. Taste for seasoning. Note: Sorrel has a lemony essence, so you might not want to add lemon juice. Taste it first.
In a small pan , brown the butter on low- medium heat, until it gets a golden brown.
It should take about 4 minutes.
Pour the soup in white bowls . Drizzle yogurt into each bowl of soup. Then drizzle a bit of the brown butter. Add chopped herbs if using. I recommend it.