Sunday, April 1, 2012

"Cream" of Asparagus Soup

Hope, my bestie from way way back, challenged me to make a cream of asparagus soup free of animal product. She didn't believe I could make a healthy version of her favorite soup. People are generally surprised when I tell them that the food they're eating is vegan, so I knew I could replicate a healthier version of that soup without compromising the taste.

I was right!

It was perfect with a drizzle of truffle oil!
"Cream" of Asparagus Soup
Serves 8

  • 2 Tbsp. oil
  • 1 onion, diced
  • 2 large leeks, white and pale green parts only, sliced
  • 1 large bunch of asparagus, sliced into 1 inch pieces
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth, or just enough to cover the vegetables
  • Dash of salt and pepper

  1. In a large saucepan, sauté the onion and leeks in oil until soft, about 5 minutes.
  2. Add the asparagus, and sauté for a few minutes more.
  3. Add the potatoes, and cover with broth.
  4. Bring to a boil.
  5. Lower the heat and cover. Let simmer for 20 minutes, or until the veggies are tender.
  6. Add salt and pepper to taste.

Logan refuses to let me feed him anymore.
He grabs the spoon and says "help".
How do I stop him from growing up so fast??

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