Yummy & Healthy
In 2005, Ella Nemcova traded the corporate world for the real world. She packed a bag and traveled for a year through Europe, Russia, India and Southeast Asia. Though she was always an impassioned foodie, she had discovered new spices, new techniques, new preparations and new flavors. Ella did what the natives did: She studied by eating; food from the earth, from local markets and from local & regional chefs and restaurants. She took cooking classes, bought cookbooks and absorbed the cultures. Back in New York, Nemcova studied nutrition theories at the Institute for Integrative Nutrition with many of today’s leading nutrition and health experts, such as Drs. Mehmet Oz, Deepak Chopra, Neil Barnard and Andrew Weil. She had learned not only learned to eat for optimal health, she figured out how to make it taste amazing.
Soon her global palate and her love for healthy food found a happy union in the catering & specialty foods company, Regal Vegan, Inc., which is currently enjoying success with their signature product: Faux Gras™. Ella's appetite for decadent food and her holistic nutrition training manifest themselves in her products, her cooking classes and in recipes for incredibly satisfying food that delights, heals, and inspires people to eat better.
C pur is proud to be able to work with a chef as talented and versatile as Ella. Every month she will be bringing you a new recipe she has specially prepared for C pur. So come and share with us this yummy and healthy food!
Lemongrass-Infused Asparagus Soup
Asparagus is in peak season and should be consumed with gusto and speed. It is at it's peak flavor and nutrient density when it is consumed as quickly as possible after harvest. That means asparagus should be bought with intention. It may be kept in the fridge wrapped in a damp paper towel for up to 48 hours. Asparagus is not only prized for it's unique flavor, it's a paradigm of Spring's excellence in its nutritional profile. Recent research suggests that Asparagus has special properties for protecting the digestive tract, a huge range of anti-inflammatory properties, and wide variety of antioxidant nutrients, including vitamin C, beta-carotene, vitamin E, and the minerals zinc, manganese, and selenium. Asparagus is also a KING in it's vitamin K content, making it a veritable superfood. So let's get cooking.
This recipe is has an aromatic Lemongrass vibe that transports the eater to balmy climes with tropical breezes. It tastes delicious cold, though the flavors definitely wake up when the soup is warm. Serve with a veggie stir fry and a side of jasmine rice for a perfect, light Spring meal.
P.S. If this recipe feels like too much attention for weeknight night, don't worry. Asparagus can be thoroughly enjoyed in just 5 minutes. Cut off woodsy ends, drop in a steamer basket over boiling water and steam for 4-6 minutes. 4 for skinny stalks and 6 for thick. Serve with a sprinkle of salt and a toss of good olive oil.
Lemongrass-Infused Asparagus Soup
1 TBS coconut oil plus 1 tsp
2 garlic cloves, minced
3 shallots, thinly sliced
1 ½-inch piece fresh ginger, peeled and crushed (to crush ginger, place it on your cutting board, rest a large knife over it and give it one good smash)
4 strips fresh lemon zest, pith removed (use your vegetable peeler)
1½ cups vegetable stock, preferably homemade or organic
2 lemongrass stalks, fibrous parts removed, smashed with a mallet *1 TBS sliced thin and reserved
1 ½ lbs of asparagus, washed
¼ cup of Mirin (look for Eden brand, or other no sugar added wine)
4 oz coconut milk
1 tsp fresh lemon juice
¾ tsp sea salt (or to taste)
¼ tsp white pepper
Heat a 3-5 quart pot, till hot. Add the coconut oil, followed by the shallots and sauté for 4 minutes. Add the garlic cloves and sauté for 1 more minute. Slice off the woodsy stems from the asparagus and add to the garlic and onion mixture. Add broth, ginger, lemon zest and the lemongrass stalks - that have been bruised with either a mallet or the blunt edge of your knife. Bring this mixture to a boil. Slice off a few of the asparagus tips for garnish, and add the rest to the soup mixture. Reduce the heat and simmer for 10 minutes. Remove the lemongrass stalks and add the Mirin, coconut milk, lemon juice and pepper. Check for saltiness and adjust to your liking. Next, in a blender or food processor, process the soup with the asparagus in batches until velvety and smooth. Meanwhile, in a small skillet, fry the reserved lemongrass in the tsp of coconut oil until golden. Remove from heat. Return the soup to the pot and bring up to temperature, but do not let the soup come to a boil. Remove from heat and serve, garnished with fried lemongrass, asparagus tips and drops of coconut cream. Enjoy!
