Saturday, June 29, 2013

Healthy Cream Of Asparagus Soup

healthy cream of asparagus soup recipe

This is a delicious and substantial creamy asparagus soup that you would never guess was vegan. It's predominately comprised of asparagus and gently enhanced with garlic and leeks, but here is where the recipe gets offbeat: cream gets pushed aside for rolled oats, soy or rice milk and a touch of miso. 

I was excited to give this recipe a try based on who created it: the incredibly talented Terry Walters, author of Clean Food. This is what Mario Batali says about her and her wonderful cookbook: Delicious and simple food has never seemed so healthful and beautiful...or is if healthful food has never been so delicious? Either way, Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years. Yum!

Yum is right.

Healthy Cream Of Asparagus Soup

2-3 bunches of asparagus {about 6 c chopped}
2 T olive oil
2 garlic cloves, minced
3 leeks, white parts only, chopped
1/2 c rolled oats
3 c soy or rice milk
1/2 t dried dill
water as needed
salt and white pepper, to taste
1 t mellow white miso per serving
chopped fresh parsley

Bend each asparagus spear near the tough end and bend until it snaps at its natural breaking point. Discard the ends and chop the asparagus into 2" pieces and set aside.

In a large stock pot over medium heat, saute garlic and leeks in olive oil until soft, 2 - 3 minutes. Add asparagus, oats, milk and dill. Add just enough water to cover the asparagus. Bring to a boil and then simmer low, covered, until asparagus is soft, about 10 minutes. Remove from heat and let cool slightly.

Puree soup with an immersion blender or by passing it through in batches in a blender or food processor. Puree until smooth. Season to taste with white pepper. The recipe doesn't call for salt but you may want to add a little but do so carefully -  the miso will add a bit of sodium.  Whisk miso in just enough water create a smooth liquid.

To serve, ladle soup in bowls, drizzle with miso and garnish with parsley.

Serves 4 - 6.

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Source: Clean Food, Terry Walters 

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