Cream of Asparagus Soup Recipe
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A Cream of Asparagus Soup without the cream. Here's a healthy, delicious and totaly vegetarian soup. This recipe, from "Conscious Cuisine " (Sourcebooks) by Cary Neff is a feature of: The Radio Kitchen. Your radio home for food, fun and friends.
Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. Add a little more stock or water to give the soup a more creamy consistency if it seems too thick
|... an excerpt of:
"Conscious Cuisine " (Sourcebooks)
click on the cover to see it at Amazon.com