Every spring make a version of this soup, usually with peas or fava beans or young green beans. So if you are looking for a clean soup that is light and fresh tasting give this a try. Any young new season green veggies that I mentioned works well. Wasabi cream is optional it can be made with whipping cream or coconut cream, both work well its just a matter of dietary choice. Skip the wasabi if you prefer milder soup, it will taste just as good.
Asparagus watercress soup with wasabi cream
Ingredients
1 tablespoon olive oil or butter
1 pound trimmed young fresh asparagus, washed and diced keep tips separate
1 small onion finely chopped
3 cloves garlic chopped
3 cups low sodium veggie broth + 1 cup water
1 pitted ripe avocado
Handful of fresh watercress+ a few leaves for garnish or baby spinach if you prefer mild tasting soup
A small squeeze prepared wasabi or to your pungency mileage
3 tablespoons coconut cream or whipping cream
A few drops lemon juice
Warm oil in a soup pot. Add onions, garlic and asparagus ( not tips). Sauté on gentle heat for 10-12 minutes to sweat the veggies so the soften. Add asparagus tips and saute for another minute. Add broth and bring it to a boil, simmer till asparagus is cooked. Add salt and pepper and take it off the heat. Cool for 5 minutes and add watercress leaves and avocado. Blitz in a blender to a silky smooth consistency. Pour into cups and serve with wasabi cream and a few watercress leaves. This soup good chilled as well.
Chill either of the creams till firm but not frozen hard. Mix either cream, lemon juice and wasabi with a fork. Spoon it in a squeezy bottle and on the soup or spoon over the soup.
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