Asparagus Soup with Mushrooms
This hearty and easy-to-make asparagus soup has two surprises - it appears to be a blended soup, but you'll bite into delicious mushrooms, and the chili peppers add a heat that works very well with the velvety taste of asparagus.
Ingredients:
1 bunch (14 spears) asparagus
1 red chili pepper
1 medium-sized onion
3 cloves garlic
1 cup portobello mushrooms
1/4 cup pumpkin seeds
1/2 inch (about 1 tablespoon) butter
Soy sauce for drizzling
Salt and pepper to taste
Instructions:
Chop the onion and fry it in the pan you'll be using for the soup.
While the onion is frying, clean the asparagus, snap off the tough ends, and cut the spears into roughly 1-inch pieces (precision isn't necessary as we'll blend the soup later).
Once the onion is translucent, add the asparagus and fry for a minute. Season with salt and pepper, then add 8 cups of water.
Add whole garlic cloves (adding them after the water for a lighter and not toasted garlic flavor).
Boil everything until the asparagus is soft, about 25 minutes.
While the asparagus is boiling, slice the mushrooms and fry them in a separate pan with a little butter.
In another small pan, toast the pumpkin seeds. Watch them closely as they can burn easily. Once you hear them start to pop, remove from heat.
When the asparagus is soft, add the whole red chili pepper to the pot and blend the soup until smooth.
Pour the soup into bowls and top with the fried mushrooms and toasted pumpkin seeds.
Drizzle with a bit of soy sauce if desired.
Enjoy!
