Asparagus soup

Asparagus soup

Cooking is love in our house. When my husband and I get in the kitchen and start planning meals and recipes, preparing ingredients and busying ourselves from sink to pantry to stove to prep table, you can feel the vibes, the unison, the joy we have not only for cooking but doing it together.

The love in the kitchen yesterday evening manifested itself in me barking at my husband “I got this!” when he came in and began ushering me out of the way to take over the soup in progress.

Earlier this week he came home with a bundle of Asparagus for me to do what I wanted with. I immediately thought of one of my favorite dishes from our Bavarian living chapter- Asparagus Creme soup. A good deal of the time when we went out I would be requesting “Asparaguscreme suppe und Pommes Frites bitte!”

However, since those days I haven’t had this delicious soup much less tried to make it. To return to it, this time creating a vegan version, was very exciting. My husband immediately offered to make it and I agreed. We had company coming over and I figured I would busy myself with other things and I completely trusted him with executing a delicious vegan Asparagus creme soup.

But as the afternoon wore on, some appointments popped up for him and I saw those asparagus and recognized the opportunity to experience the satisfaction of creating a vegan version of Asparagus creme soup all on my own.

I’ve tagged this recipe #mikeinthekitchen as well as #annikainthekitchen out of love and he was also my helpful taste tester, as I often am for him. He also suggested the addition of wine which provided a nice dimension to the soup.

This is what I consider a very basic and introductory version to this recipe. I plan to tweak it even further and make a more complex and dense version when Asparagus season rolls around next year. I will also be experimenting with using more asparagus and upon ny husband’s suggestion, coconut cream instead of milk. But we loved this version and our dinner guests gave seal of approval as well!

THE INGREDIENTS

 -3 shallots, minced
-3 tbsp vegan butter (we use Earth Balance buttery sticks)
-1 batch white asparagus, approx 12-14 stalks, cut into small pieces (I discarded bottoms)
-5 cups vegetable broth (see below photo for brand we used)
-5 cloves garlic, minced
-1/2 cup white wine
1 can coconut milk
-Salt and Pepper
METHOD
Cook shallots in large pot with butter on medium heat, stirring until soft
Add Asparagus pieces, Garlic and Salt & Pepper to taste. Stir for a few minutes.
Add in 6 cups vegetable broth, 1/2 cup white wine and cover. Stir occasionally.
Cook until Asparagus is tender.
Pour into blender and blend until desired consistency
Pour back in pot, add can of coconut milk over medium heat. Stir, taste test, serve and enjoy!
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Rapunzel brand broth.  We also love using Seitanbacher Vegetable broth. Of course you could also make your own from scratch!

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My husband reminded me to put some white wine in the soup. I asked how much- 1/2 cup, 1 cup? He said, “Oh, just a splash!!” I replied,”Mike, I need exact measurements for the recipe!” Then I remembered that I personally love cooking like that- a splash of this, a pinch of that. A splash it was. A 1/2 cup splash.

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We like the Field Day Organic brand a lot and enjoyed using their Coconut Milk for this soup.

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