Those of you who are regular readers know I'm not a big soup fan. I'm going to have to stop saying that, though, because I think 5 1/2 years of marriage have finally converted me. If it hadn't, this soup would have done the trick.
Darling Husband made a wonderful, yet simple soup out of asparagus, lite coconut milk and green curry paste. Want the rest of the ingredients? There aren't any! Oh, he might've salted and peppered, but that's it. The whole thing was pureed and had the most exquisite, balanced, creamy, comforting, round, delicate flavor imaginable. I had it hot and I had leftovers cold, and I'm not sure which I liked better. He paired it with just a little raw asparagus salad. Using a vegetable peeler, he shaved some raw asparagus and tossed with salt and pepper, grapefruit zest and olive oil. Raw asparagus has a grassy, fresh taste that complimented the down-comforter feeling of the soup nicely. It was a fantastic palate cleaner, not unlike the pickled ginger you get with sushi. When we open our imaginary bistro, this is definitely going on the menu.