Sunday, June 15, 2014

Cream of Asparagus and Pea Soup

A great way to enjoy some sweet and tender greens.  Add a bit of mint if you are feeling extra crazy.

Cream of Asparagus and Pea Soup
Adapted recipe from

1             bunch fresh asparagus, trimmed and cut into 1” pieces (approx. 2 cups)
1/2          cup onion, diced
1            14.5 ounce can vegetable broth
1            cup frozen peas
1            tablespoon vegan cream cheese (optional)
2            tablespoons vegan butter
2            tablespoons GF flour
1            teaspoon salt
              pinch black pepper
1            cup nut or soy milk
1/2         cup vegan sour cream
1            teaspoon lemon juice

In a large saucepan, combine asparagus, chopped onion, and 1/2 cup vegetable broth.  Cover and bring to a boil over high heat.  Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes.  Process the mixture along with 1 tablespoon vegan cream cheese (if using) in a blender to puree the vegetables.  Set aside.

In the same saucepan, melt the vegan butter over medium-low heat.  Stir in the flour, salt, and pepper.  Cook, stirring constantly for 2 minutes.  Whisk in the remaining vegetable broth, and increase the heat to medium.  Cook, stirring constantly until the mixture boils.  Stir in the asparagus puree, milk, vegan sour cream and lemon.

Let cook on low just till all the ingredients are mixed well.

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