Tuesday, April 17, 2012

Cream of Asparagus Soup

Last spring, I extolled the Cream of Enter-Spring-Vegetable-Name-Here Soup, and showcased a velvety smooth Cream of Leek Soup.  This year, I'm turning to fresh crisp asparagus - enjoy the soup now before this beautiful spring heats up into an all-too-early summer.

  • 3 cups (1/2-inch) sliced asparagus
  • 2 cups vegan chicken broth (such as Imagine)*
  • 3/4 teaspoon fresh thyme, divided
  • 1 bay leaf
  • 1 crushed garlic clove
  • 1 tablespoon all-purpose flour
  • 2 cups plain non-dairy milk
  • Dash of ground nutmeg
  • 2 teaspoons vegan butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon grated lemon rind
1. Combine the asparagus, chicken broth, 1/2 teaspoon thyme, bay leaf, and garlic clove in a large saucepan.

2. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 10 minutes.  Discard the bay leaf.

3. Transfer the asparagus mixture to a blender and process until smooth. Be sure to remove the center piece of your blender's lid and cover over with a paper towel or dish towel; this way steam can escape, to avoid a messy soup explosion.

4. Place the flour in the saucepan, and gradually add the milk, stirring with a whisk until blended.  Add the pureed asparagus mixture and the nutmeg.  Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.  Remove from heat and stir in the remaining 1/4 teaspoon thyme, the butter, salt, and lemon rind.

Ladle into bowls. A few extra asparagus tips make an elegant garnish.

*I really like using vegan chicken broths for vegetable soups; they're paler in color and more subtle in taste than store-bought vegetable broths - perfect for an application like this soup, in other words, because it lets the asparagus shine.  If your local grocer doesn't carry un-chicken broth, however, vegetable broth will work in a pinch.

Nutrition Info:
4 servings (1 and 1/4 cups), Calories 117 

Tasting Notes:
Loved this - all the things I remember adoring about the leek version - velvety smooth, creamy, and a hint of sweetness from the milk (I used soy).  Whereas the leeks added only subtle flavor, meaning the butter and salt dominated, this version was much "greener" - amazing tastes of bay, thyme, and asparagus. 


No comments:

Post a Comment