Sunday, March 30, 2008

The No Cream of Asparagus Soup

What is "No Cream of Asparagus Soup?" It is a creamy delight of asparagus soup that is minus cream!

Yes, another soup! Honestly...the soup season is almost over. So, one last (maybe) soup behind the cut. I found a recipe on VegCooking, but I altered it so much I am going to just give you my version.

The ingredients:

No Cream of Asparagus Soup:
  • 2 lbs fresh asparagus, cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 1 Tbs olive oil
  • 1 large potato, peeled, thinly sliced
  • 3 tsp fresh thyme
  • 32 ounce box vegetable stock
  • salt and pepper to taste
  • 1 cup soy milk
In a stock pot, heat the olive oil and add the asparagus, onion and celery and saute until slightly soft:

Peel and thinly slice the potato. Also, you can see some asparagus peelings there, I peeled the thicker parts of the stems because it was huge asparagus. The big woody stems are stringy and tough unless you peel them:

Add the potato slices and the thyme and vegetable stock to the pot and simmer with the lid on for about 30 minutes. The addition of the potato adds starch that will help make this soup creamy.

It will end up looking like this:

Use your immersion blender to puree the soup, or do so in batches in a regular blender. Add the soy milk and salt and pepper. It has this consistency:

Crusty bread and a bowl for the soup (I garnished mine with several asparagus heads that I steamed in a tad of water in the microwave for 15 seconds) and you are ready.

Can you tell I adore soups? Yes? Good...I hope you do too! Join me as I dine...


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