Wednesday, April 20, 2011

Creamy Garlicky Asparagus Soup

No picture tonight, but I wanted to get this recipe up before Easter because I think it would make a super yummy addition to any Easter dinner. This soup was souper (hehehe) flavorful, and other than that, what sets it apart from other asparagus soups? For one it's vegan, and two it pairs really well with homemade croutons or garlic rubbed crostini. I think next time I make it, I may prepare it like french onion soup with the big hunk o' crusty bread on top. Usually I would have used olive oil, but I bought some soy free Earth Balance to use for baked goods, so I decided to use some in this soup.

What you need
1 bunch asparagus washed and trimmed
1 peeled baked potato
2 tbs butter, "butter", or olive oil
1 diced onion
3 cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
3 cups veggie broth (I used low sodium)
1 can unsweetened coconut milk

Fill a pot with water and bring to a boil. Add trimmed asparagus and boil until tender. Mine took about 6 minutes.

Drain and set aside.

In the now empty pot melt two tablespoons of "butter" or olive oil over medium low heat and add the diced onion, salt, and pepper. Cook until translucent. Add the garlic and cook one to two minutes more, taking care not to burn.

Remove from heat.

Place asparagus, potato, and onion mixture into your food processor and blend until smooth slowly adding veggie broth.

Pour into a pot and stir in coconut milk, salt, and pepper to taste. Heat through and serve along side crusty bread.

I'm an asparagus purest. I usually like it grilled, or sauteed with light flavors like butter and lemon. I was truly worried that I wouldn't do the asparagus justice and would regret pureeing the daylights out of it. However, I really enjoyed this dish, and so did the hubster and kiddos. I will be making it again.

What's on your menu this Easter?

1 comment:

  1. I'd love to make this, but my husband wont let me with the asparagus when it comes into season.


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