Vegan Cream of Asparagus Soup |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook. Ingredients:
sea salt |
3 tablespoons extra virgin olive oil |
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces |
2 stalks celery, chopped |
1 large onion, chopped |
2 quarts vegetable stock (or faux chicken stock) |
1 bay leaf |
1 cup thick cashew cream, plus more for garnish (cashew cream(regular and thick)) |
fresh ground black pepper |
2 cups fresh baby spinach |
baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets) |
Directions:
1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
2. Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
3. Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
4. Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!
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