Asparagus Coconut Soup with Rhubarb Jalapeño Salsa Recipe – [ESSEN UND TRINKEN]

preparation

1. Spread the coconut chips on a baking sheet lined with baking paper and roast in the middle of a preheated oven at 180 degrees (gas 2-3, fan oven 160) for 4-5 minutes until light brown. Then let it cool completely.

2. For the soup, peel the asparagus and cut off the ends. Boil the peels and pieces with about 800 ml of water, salt and half a teaspoon of sugar and set aside for 30 minutes. Pour through a sieve into another pot. express shells. Set aside the asparagus stock.

3. Cut the asparagus heads to a length of 2–3 cm, halve lengthwise and cover with damp kitchen paper. Cut sticks into 2 cm pieces. Finely chop the onion. Melt the butter in a saucepan and sauté the onions over medium heat until translucent. Add the pieces of asparagus and saute for 2-3 minutes. Top up with asparagus stock and coconut milk and cook uncovered over medium heat for 15-20 minutes.

4. For the salsa, wash the rhubarb, thinly peel and cut off the ends. Cut the rhubarb into 5 mm cubes and mix in a bowl with the brown sugar and a pinch of salt. Leave aside for 15 minutes. Clean, wash and halve jalapeños, remove seeds and white membranes. Finely chop the jalapeños. Pick the coriander leaves from the stems and chop finely. Mix the rhubarb, jalapeños, coriander, 1 tablespoon lime juice and olive oil and season with salt.

5. Puree the soup very finely in a kitchen blender. It is best to pass with a soup spoon through a fine sieve into a saucepan and bring to the boil. Cook asparagus heads in it over medium heat for 5 minutes. Season to taste with salt and extra lime juice. Pour the soup into deep plates, drizzle with 2 tablespoons of salsa, sprinkle with coconut flakes and serve.