THAI LEMONGRASS-ASPARAGUS SOUP
This recipe is perfect for the busy parent. Chop veggies, roast untended for 35 minutes while you play with your kids, and then simply puree.
Provided by Johanna Shapiro
Categories Vegetable Soup
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425. Break rough woody ends off asparagus and cut into 2-inch pieces. Remove leek stem and all but 1-inch of green. Cut remaining white section of leeks in half lengthwise, wash thoroughly. Roughly chop. Remove lemongrass stem and all but 4-inches of thicker lemongrass stalk. Roughly chop the thick stalk.
- 2. Place asparagus, leeks, lemongrass, olive oil, salt and pepper in 9x13 roasting pan. Toss. Roast in pre-heated oven for 30-35 minutes until leeks are brown but not burnt.
- 3. Puree asparagus in blender (blender is best for the texture) with coconut milk and stock. Re-heat on stovetop. Turn off heat, add lemon juice.
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