Asparagus Soup Cleanse
Though the harvest began in late February, fresh asparagus peaks in both quality and volume this month, as evidenced by all promotional sales that dominate retail produce aisles. Apart from providing a wholly unique and flavorful taste, the veggie offers a myriad of nutritional benefits, including its ability to help combat Type-2 diabetes. A recent study in England on rats [volunteers, no doubt] showed that small amounts of asparagus extract appeared to help with blood sugar control, while even more significant amounts also increased insulin production as well. Other research found that asparagus consumption was linked to an 81-percent increase in the body’s ability to absorb and use glucose. Asparagus is also a good source of dietary fiber, folic acid, vitamin C, vitamin E, vitamin B6, and several minerals. Just one cup has three grams of fiber and only five grams of carbohydrates!
And for that elephant in the room… consuming asparagus regularly may lead to high urine and salt excretion, which is key to kidney health as well as being instrumental in maintaining proper blood sugar level balance. However, for many, asparagus is associated with causing urine to have an unusual odor. There is no cause for alarm, as this is simply the result of the metabolism processing an acidic compound in the vegetable. Interestingly, if one lacks a certain gene, sulfur-like smells are not detected, similar to why some people taste only soap when eating cilantro.
While April seems to provide an abundant supply of this tasty crop, behind the barn, it takes 2-3 years for an asparagus plant to reach full production! Growers only harvest from each plant for a short period of time, the first few years, to promote plant growth. Like strawberries, once fully mature, asparagus plants are harvested several times throughout a 90-day season. Asparagus will grow sometimes 6 to 7 inches in a day during the harvest season; a plant will generally produce a marketable crop for 8 to 12 years, depending on weather, soil conditions, and growing practices. The early Romans were the first to cultivate the vegetable as a crop, calling it "asparag", which meant “shoot”. In the 16th century, records show English-speaking countries using the term "sparagus" and “sparrow grass”. Sometime in the 19th century, the cultivation of plants started in the United States, and so did the word “asparagus”.
One of my favorite ways to enjoy fresh asparagus is to simply toss the spears in a mix of olive and lemon pepper, then roast for about ten minutes in a high heat oven or grill them on the barby. However, considering the April showers that usually come with this versatile veggie’s springtime volume, here’s a flavorful soup recipe. There is absolutely nothing more comforting than a bowl of soup on a damp day to warm one to the bones. This one has been laced with a few drops of hot sauce to help in that cause! A large pot of soup can be stored for a week in the fridge. And if the clouds clear, this soup can also be served chilled or at room temperature. Enjoy!
Cream of Asparagus Soup
Serves 4
Ingredients
2 tablespoons Butter, unsalted
4 Green Onion, diced - white ends only / retain green tops for garnish
1 lb. thin Asparagus spears, woody ends removed, chopped into 1-inch pieces
3 tsp Minced Garlic
3 cups Chicken broth
1 cup Heavy whipping cream
Salt and pepper to taste
Green onion tops, chopped (garnish)
A few drops Costa Azul hot sauce (garnish)
Preparation
Sauté the diced onions in butter in a soup pot over medium heat until softened, then add in the asparagus pieces and cook until tender and firm, not mushy. Then add in the chicken broth, garlic, salt & pepper to taste and simmer on low flame for another 10 minutes.
Let mixture cool for a few minutes, then transfer to a blender or food processor – puree to a smooth pea soup thick.
Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste. Simmer another 5 minutes. Serve topped with chopped green onion tops and a squirt of hot sauce to taste.
