Low in calories, distinctive in flavor, and fun to eat spear by spear, asparagus becomes a silky soup in this vegan recipe. For best results, choose young, thin asparagus, and make sure it is cooked until very tender. Serve asparagus soup as a lovely firs
Low in calories, distinctive in flavor, and fun to eat spear by spear, asparagus becomes a silky soup in this vegan recipe. For best results, choose young, thin asparagus, and make sure it is cooked until very tender. Serve asparagus soup as a lovely first course for your spring vegan meals. To add more texture, simply garnish with a few asparagus stalks.
Low in calories, distinctive in flavor, and fun to eat spear by spear, asparagus becomes a silky soup in this vegan recipe. For best results, choose young, thin asparagus, and make sure it is cooked until very tender. Serve asparagus soup as a lovely first course for your spring vegan meals. To add more texture, simply garnish with a few asparagus stalks.
Silky Asparagus Soup
Serves 6
Ingredients:
1-3/4 pounds asparagus, woody ends removed, cut into 1-inch pieces
1/4 cup rice or soy milk powder
2 tablespoons white whole wheat flour
3 cups soy milk
Salt and freshly ground black pepper to taste
Pinch of cayenne
3 tablespoons fresh herbs of your choice
1/3 cup toasted sliced almonds
Directions:
Steam asparagus until very tender. Set aside.
In a large saucepan over medium heat, whisk together dry milk and flour, then gradually whisk in soy milk.
Continue to cook, whisking constantly, until mixture is thick like cream.
Whisk in salt, pepper, cayenne, and herbs. Add asparagus to mixture and stir just to heat through.
Carefully transfer soup in batches to a food processor or blender, and puree until smooth.
