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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I haven't tried this yet, but it came to my inbox today and I wanted to share it. It looks like a creamy and delicious soup, and I didn't even have to modify much to make it dairy-free. I love the additions of yogurt, lemon, and parmesan cheese! It's from Nanook . Ingredients:
1 lb fresh asparagus |
3/4 cup chopped onion |
1/2 cup vegetable broth |
1 tablespoon soy margarine or 1 tablespoon butter |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1 pinch ground black pepper |
1 1/4 cups vegetable broth |
1 cup plain soymilk or 1 cup milk |
1/2 cup plain soy yogurt or 1/2 cup yogurt |
1 teaspoon lemon juice |
1/4 cup grated vegan parmesan cheese or 1/4 cup parmesan cheese |
Directions:
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
2. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
3. Reserve a few asparagus tips for garnish; place remaining vegetable mixture in an electric blender and puree until smooth.
4. Melt margarine in the pan that was used for simmering the asparagus and onions.
5. Stir while sprinkling flour, salt, and pepper into the margarine; do not let the flour brown.
6. Allow the mixture to cook only 2 minutes.
7. Stir in remaining 1 1/4 cups vegetable broth and increase the heat; continue stirring until the mixture comes to a boil.
8. Stir the vegetable puree and soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
9. Stir until heated through, then ladle into bowls.
10. Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
11. Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!
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