Asparagus Soup
This delicious soup takes just
under one hour to prepare. Its an interesting and reasonably light first course for any
Asian-style meal.
Ingredients
5-6 cups of vegetable stock
1 pound asparagus
1 egg
salt and pepper to taste
1 tablespoon of dry sherry or some rice wine
1 tablespoon of cornstarch
small palm-full of ginger (minced)
1 tablespoon of light soy sauce
Separate the top section of the asparagus from the bottom. Put the tops
and bottoms aside.
Pop the vegetable stock in a large pot and bring to the boil. Pop in the asparagus-bottoms
and stir. Keep it covered and let it boil for a half-hour. This should soften the
asparagus-bottoms. Once softened, lift them out with a slotted spoon or strain (keep the
stock and return it to flame). Let it simmer.
Cut the asparagus-tops into 1 inch pieces and stir these into the stock.
Also pop in the ginger, sherry/wine and soy sauce. Let it simmer for about 10-15 minutes.
Beat the egg and stir it into the pot very slowly while stirring the
soup. Dissolve the cornstarch in small amount of cold water and add this to the soup also.
Keep the soup simmering for about two minutes or until slightly thickened. Season with
salt and pepper and serve.