FRESH ASPARAGUS SOUP
I haven't tried this yet, but it came to my inbox today and I wanted to share it. It looks like a creamy and delicious soup, and I didn't even have to modify much to make it dairy-free. I love the additions of yogurt, lemon, and parmesan cheese! It's from Nanook at Allrecipes.com.
Provided by Kree6528
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
- Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish; place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt margarine in the pan that was used for simmering the asparagus and onions.
- Stir while sprinkling flour, salt, and pepper into the margarine; do not let the flour brown.
- Allow the mixture to cook only 2 minutes.
- Stir in remaining 1 1/4 cups vegetable broth and increase the heat; continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
- Stir until heated through, then ladle into bowls.
- Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
- Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!
Nutrition Facts : Calories 106.5, Fat 4.2, SaturatedFat 0.7, Sodium 656.4, Carbohydrate 13.5, Fiber 3.7, Sugar 3.8, Protein 6
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