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Creamy Asparagus Soup
A springtime green soup, with a delicate yet sturdy base of celeriac.
Ingredients:
Instructions:
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 consistency.
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.
