Friday, May 10, 2013

{Mother's Day} Cream of Asparagus Soup with Soymilk

Just a few days left until Mother's Day! This cream of asparagus soup would be perfect to make Mom for brunch. What are your plans? Click around to get more recipes here on my blog to help you plan the most perfect for mom.
Here is a tasty soup to make Mom!


Cream of Asparagus Soup with Soymilk

Ingredients

2 pounds asparagus, tips reserved
4 tablespoons  Plenish™ Soy Oil
1 medium diced onion
½ cup diced leek
½ cup diced celery
5 tablespoons flour
4 cups vegetable stock
1 cup soymilk
Salt, pepper, nutmeg, cayenne pepper to taste

Directions

In a pot of boiling salted water, blanch the asparagus tips until tender – no more than a minute or two – and shock in ice water. 
Reserve tips to garnish the soup.
In a large saucepot add oil, heat. Add onion, leek and celery, stir over medium heat until translucent. 
Add the flour, stirring constantly, to incorporate. 
Slowly whisk in the vegetable stock, whisking thoroughly until smooth. 
Once all of the vegetable stock is incorporated, add the asparagus stalks. 
Simmer for 30-40 minutes.
In a blender, add soup in small batches, purée.
Using a fine strainer, strain soup to remove any vegetable pulp.
Return the soup to the saucepan, bring to boil, then simmer.
Add soymilk, stir. Add salt, pepper, nutmeg and cayenne pepper to taste.
Divide equally into soup bowls. Garnish with reserved asparagus tips.
Serve immediately.
Yield: 6 servings

The Soyfoods Council is your one-stop resource. You’ll find recipes, cooking tips, instructional videos and the health and nutrition information you’re looking for.  Visit www.thesoyfoodscouncil.com. Bookmark the site and visit it often, because new recipes are constantly being added.

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