For a while I haven’t cooked anything special, so I decided to seek untested recipes from my cook books. This is modified from “500 Greatest-Ever Vegetarian Recieps” (I made a vegan version of original).
- 450 g young asparagus
- 3 tbsp butter
- 6 shallots, sliced
- 2 tbsp plain flour
- 6 dl vegetable stock
- 1 tbsp lemon juice
- 2,5 dl soy milk
- 1,2 dl oat cream
- salt and ground black pepper
- 2 tsp chopped fresh chervil to garnish
- Trim the stalks of the asparagus if necessary. Cut 4 cm off the tops of half the asparagus and set aside for garnish. Slice the remaining asparagus.
- Melt 2 tbsp of the butter in a large, heavy-based saucepan. Add the sliced shallots and fry over a low heat, stirring occasiunally, for 2-3 minutes, until softened and translucent but not brown.
- Add the sliced asparagus and fry over a gentle heat for about 1 minute. Stir in the flour and cook, stirring constantly, for 1 minute. Stir in the stock and lemon juice and season to taste with salt and pepper. Bring to boil, then lower the heat and simmer, partially covered, for 15-20 minutes, until the asparagus is very tender. (To me it took something like 30 minutes)
- Cool the soup slightly, then process the mixture with the soy milk on a blender or food processor until smooth. Press the purée through a sieve into a clean pan.
- Melt the remaining butter in a frying pan over a low heat. Add the reserved asparagus tips and fry gently for 3-4 minutes, until softened.
- Heat the soup gently for 3-4 minutes. Stir in the cream and the fried asparagus tips. Ladle into heated bowls, sprinkle with the chopped fresh chervil and serve immediately. (With white bread)