Thai Asparagus Soup with a Purple Potato, Zucchini and Shiitake Umbrella (serve hot) or with Roasted Garlic Purple Potato, Thai Basil & Sourdough Pretzel (serve chilled)

3/4 cup diced shallot
3 tsp chopped tarragon
1 lemon zested
4 cups trimmed asparagus..1 inch pieces
1 cup packed baby spinach chopped
4 cups organic vegetable stock
1 1/2 cup cold water
1 13.5 oz can unsweetened Thai coconut milk
1 small handful chopped parsley
1/2 tsp kosher salt
1/4 tsp white pepper

Directions..serves 4
In a deep soup pot on a low medium heat coated with olive oil sauté shallot until translucent and soft..approx 6 minutes..add garlic and cook additional 2 minutes..add tarragon, parsley, lemon zest asparagus and spinach and sauté additional 4 minutes..if mixture is too dry add a drop of stock..add remaining stock and water and bring to a simmer and cook approx 15 minutes..remove from heat..allow to cool approx 20 minutes..using an immersion blender or food processor blend until smooth..add coconut milk and heat well and serve or chill for a few hours and serve cold..Garnish with Roasted Purple Potatoes and tarragon and Thai basil

Tips ..if soup is too thick thin with water and check for seasoning


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