Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!
I chose to make the Green Asparagus Soup – asparagus was just coming into season in New Zealand, so it was the perfect choice. I loved the mellow flavours, offset by a subtle ‘hit’ with the paprika. The textures, with the egg and the soaked bread, was interesting too. Glad I made it.
GREEN ASPARAGUS SOUP
- 2 bunches green asparagus
- 2 garlic cloves
- 1 teaspoon of sweet paprika
- Extra virgin olive oil
- 12 bread slices
- 6 large eggs
- 2 litres (8 cups) vegetable stock (if vegetarian) or chicken stock
- A few saffron threads
- Clean and cut the asparagus discarding the tough end. Toast bread.
- Cover the bottom of a stew pan with oil and heat it. Chop garlic cloves and add to warm oil. Stir and before they have colour, add the asparagus. Continue stirring until the garlic softens, add toasted bread continue stirring.
- Add paprika, stirring quickly with a spatula, toast paprika making sure that it doesn’t burn. Add the stock. Add the saffron and salt to taste, stir well and let it gently boil on a medium heat until asparagus is tender. This will take around ½ hour.
- Eggs can be added at last minute to poach (3-4 minutes) or the eggs can be poached separately and added into the serving bowl with the finished soup.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting