This is a quick and simple recipe that I made up in my head based on the notion that any vegetable can be converted to a soup if you boil it, process it and add cream.
Course:
Main Course
Cuisine:
Australian
Servings: 2
Calories: 500kcal
Author: Gary Lum
Ingredients
500gramsAsparagus(fresh and cut into 2 centimetre segments)
¼pieceOnion(white or brown)
100gramsJalapeño Spam(diced)
1piecePotato(medium and diced into small cubes)
½cupSour cream(full cream preferred)
1pieceRed chilli(diced)
1pieceJalapeño pepper(diced)
2teaspoonsChilli flakes(dried)
1teaspoonGarlic powder
Instructions
In a saucepan sauté the onions and Spam until the onions are soft and turning colour.
Add in the asparagus and potato along with the chilli flakes and garlic powder and then add sufficient boiling water from a kettle to leave about a centimetre of asparagus and potato showing above the surface of the water. You don’t want the soup too watery. You can then toss in the finely diced red chilli and Jalapeño pepper. Bring the soup to the boil and then simmer for 20 minutes and then check that the potato and asparagus are soft.
Process the soup with a stick blender until it is smooth.
Place some sour cream into a serving bowl, as much as you desire and then pour over the soup.
Serve with some toast if you like.
You can garnish it with something contrasting in colour. I would suggest some red chilli and a grind of cracked pepper.
Recipe Notes
If you don’t like sour cream you could use normal pouring cream or thickened cream. If you wanted to avoid cream altogether that would work too.