Monday, May 3, 2010

Creamy Asparagus Soup

1 t olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 pounds fresh asparagus
2 frozen vegetable bouillon cubes (I hear Rapunzel Brand is good.)
1/4 t salt
1/8 t pepper
1/4 cup raw cashews
additional salt and pepper to taste
sprinkle of nutmeg

Heat olive oil in a saucepan. Add onion and garlic and cook about 5 minutes. Wash asparagus, break off woody stems, and cut into 1-inch pieces, reserving tips. Put asparagus tips in a small saucepan and cover with water. Cook briefly, until just tender, and put aside. Put stems in saucepan with onion and garlic. Add water just to barely cover. Add vegetable bouillon, salt, and pepper. Cook until tender, 10 to 15 minutes.

While asparagus stems, onions, and garlic are cooking, put cashews into blender and pulverize to a fine powder. Add 1 cup water and blend on high until mixture is very smooth. Pour into a measuring cup. When vegetables are tender, pou them into blender container, and blend until liquefied. Return to saucepan. Add asparagus tips and cashew milk.

*Recipe from Allergy Cookbook

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