Creamy Asparagus Soup

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Creamy Asparagus Soup

 

1 1/2 pounds asparagus, tough ends trimmed

3 cups cubed 1/2 " peeled Yukon Gold potatoes

2 cups diced onion

1 tablespoon minced garlic

1 tablespoon lemon juice

1 cup cold water

1 1/2 tablespoons cornstarch or arrowroot

1/4 cup freshly chopped parsley

3 tablespoons freshly chopped basil

1/2 teaspoon sea salt

1/8 teaspoon freshly ground white pepper

1 cup soy milk

3 tablespoons nutritional yeast flakes

thinly sliced lemon

 

Cut the tips off the asparagus, place them in a steamer basket, steam them for 2

to 3 minutes or until tender, and set aside. Thinly slice the stems diagonally,

place them in a steamer basket, steam them for 4 to 5 minutes or until tender,

and set aside.

Measure the water left over from steaming the asparagus, add additional water to

measure 7 cups, and place it in a large pot. Add the potatoes, onion, garlic,

and lemon juice, and bring to a boil. Reduce the heat to low and simmer for 20

minutes or until vegetables are tender.

In a blender or food processor, place the cold water and cornstarch, and blend

well to combine.

Strain the cooked vegetables from the broth, reserving the cooking liquid,

transfer the cooked vegetables to the food processor, and return the cooking

liquid to the pot.

Add the fresh herbs to the cooking liquid and stir well to combine.

Add half of the reserved steamed asparagus stems to the food processor and puree

the mixture until smooth. To the pot containing the herbed cooking liquid, add

the pureed mixture, reserved steamed tips and stems, and the remaining

ingredients, and stir well to combine. Remove the pot from the heat and set the

soup aside for 5 minutes to allow the flavors to blend.

Taste and adjust seasonings, as needed. Serve hot or cold and garnish individual

servings with a thin slice of lemon.

Yields 3 quarts.