Friday, 12 June 2015

Asparagus soup Vegan



Many years ago on some food network the name of which has been long forgotten we learned that in preparing asparagus you bend each sprig until it breaks.  The breaking point is where the  asparagus is beginning to get tough.  And we could just not bring ourselves to throw the bottoms on the asparagus away for we froze them until we have approximately 6 cups.

This weekend we pulled the asparagus end out of the freezer and put them in a large soup pot to cook slowing for about 6 hours.  We then whipped the ends as best we could and strained everything through a sieve.  What you are left with is a very flavourful asparagus broth and this became the base for our soup.

Ingredients:

  • 2 cups asparagus broth
  • 4 cups vegetable broth
  • 1 small head of cauliflower cut into medium sized bits
  • 1 lb fresh asparagus cut into medium sized bits
  • coconut oil
  • 6 shallots chopped
  • 4 garlic cloves chopped
  • 1 lb fresh asparagus cut into bite sized pieces
  • 2 1/2 tablespoons lemon juice
  • salt to taste
Directions:
  1. Clean all your vegetables 
  2. Pour the vegetables broths into a large soup pot add the cauliflower and first lb. of asparagus cook until tender
  3. While the vegetables are cooking saute the shallots and garlic in the coconut oil until they begin to caramelize (this flavour adds to the soup)
  4. Add the shallots and garlic to the cooked cauliflower and asparagus and blend with a hand blender until you have a smooth soup (keep this warm on low heat)
  5. Steam the second batch of asparagus until they turn bright green do not over cook
  6. Add these to the soup 
  7. Add the lemon juice stir well
  8. Salt to taste

From our table to yours

Grandma Snyder
©2013-2015 twosnydergirls
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