Authentic Cream Of Asparagus Soup Without The Cream
OK, so the title of this recipe did not officially include the words, “awesomely delicious”, but that’s what my entire family thinks of this creamy and rich soup, so I’m sticking with it ; )
I hope that you’ll make it tonight, for a Meatless Monday treat that your entire family will love… even the sworn carnivores. It’s great served with sprouted, whole grain bread that’s toasted and buttered. I suggest Earth Balance spread, for an authentic “buttery” taste that’s completely vegan.
This recipe was adapted and shared via the Humane Society of the United States website, where you can sign up to receive weekly vegan recipes. The original recipe was created by Tal Ronnen, and published in his book, The Conscious Cook. The only alteration to the recipe that I would suggest, is to soak the cashews for only 1-2 hours before blending to make the cashew cream. The soup will come out thicker and more flavorful than when the nuts are soaked overnight.
- Sea Salt
- 3 Tbsp Extra Virgin Olive Oil
- 1 Large Bunch of Asparagus, Ends Trimmed and Cut Into 2 Inch Pieces
- 2 Stalks of Celery, Chopped
- 1 Large Onion, Chopped
- 2 Quarts Faux Chicken Broth or Vegetable Broth
- 1 Bay Leaf
- 1 Cup Thick Cashew Cream, Plus More for Garnish
- Freshly Ground Pepper To Taste
- 2 Cups Fresh Baby Spinach
- Microgreens for Garnish (optional)
- 1. Prepare the cashew cream and set aside (see prep and directions below)
- 2.Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for another 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
- 3. Add the asparagus, celery and onion and saute for 6 to 10 minutes, until the celery begins to soften. Add the broth and bay leaf, bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- 4. Add 1 cup of the cashew cream and simmer for an additional 10 minutes, then turn off heat and remove and discard the bay leaf.
- 5. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt) and blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle the soup into bowls. Garnish each bowl with microgreens and drops of cashew cream (optional)
- Cashew Cream Directions
- 1. Rinse 2 cups whole raw cashews (not pieces, which are often dry) very well under cold water. Strain and place the cashews into a bowl and add enough cold water to cover them. Cover the bowl and refrigerate overnight.
- 2. Drain the cashes and rinse under cold water again. Strain the cashews and then place them in a blender with enough fresh, cold water to cover them just slightly. Blend on high for several minutes, until very smooth.
- 3. This makes about 2 1/4 cups of thick cream
- If you're not using a professional high speed blender such as a Vitamix or Blendtec, which creates an ultra smooth cream, strain the cashew cream through a fine-mesh sleeve.