Silky Asparagus Soup

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:

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  • 1-3/4 pounds asparagus, woody ends removed, cut into 1-inch pieces
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  • 1/4 cup rice or soy milk powder
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  • 2 tablespoons white whole wheat flour
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  • 3 cups soy milk
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  • Salt and freshly ground black pepper to taste
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  • Pinch of cayenne
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  • 3 tablespoons fresh herbs of your choice
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  • 1/3 cup toasted sliced almonds

Directions:

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  1. Steam asparagus until very tender. Set aside.
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  3. In a large saucepan over medium heat, whisk together dry milk and flour, then gradually whisk in soy milk.
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  5. Continue to cook, whisking constantly, until mixture is thick like cream.
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  7. Whisk in salt, pepper, cayenne, and herbs. Add asparagus to mixture and stir just to heat through.
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  9. Carefully transfer soup in batches to a food processor or blender, and puree until smooth.
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  11. Ladle into soup bowls and garnish with almonds.

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