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).

Asparagus Soup
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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)

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