- 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
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.
4 servings (1 and 1/4 cups), Calories 117
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.