Creamy Asparagus Soup
From The Big Carrot Vegetarian
Cookbook (Canada, UK), by Anne Lukin.
A springtime green soup, with a delicate yet sturdy
base of celeriac.
1 pound asparagus, trimmed & peeled as needed
5 to 6 cups spring water
4 cups peeled & diced celeriac
1 cup diced onion
1/2 cup finely diced celery, stalk & leaves
2 bay leaves
Salt to taste
pepper to taste
1 cup soymilk
1/2 cup minced fresh parsley
3 Tbsp. minced fresh chervil, tarragon or chives
Cut the asparagus into 1" lengths. Set aside stems
to add to soup pot. Lightly steam the tips separately
and set aside.
Bring water to boil in a 3-quart pot. Add vegetables
(including asparagus stems) and seasonings. Lower
heat and simmer gently until celeriac is very tender
(15 to 20 minutes).
When the vegetables are tender, remove from heat
and drain, reserving stock. Remove bay leaves and
purée the vegetables in a blender or food processor,
adding stock as needed to reach desired
Place hot blended soup in pot or tureen and stir in
soymilk and herbs until well-blended. Add steamed
asparagus tips, stir gently. Serve hot. Reheat gently
if necessary over low heat, but do not let boil.
Yield: Serves 4
James Beard's Cream of Asparagus Soup
Cream of Asparagus Soup from The Hors d'Oeuvre Bible
Cream of Asparagus Soup, from The Good Food: Soups, Stews and Pastas
Asparagus Soup, from Food Combining for Health