A few weeks ago, when I went out to lunch with Roni from www.ronisweigh.com my sister got cream of asparagus soup. She made me try it, and it wasn’t that bad! I am about to return all my Vegan books to the library since I finished my paper for my nutrition class, and decided to just look through one of the cookbooks one last time to see if there is anything else I would like to make. And, wouldn’t you know it, there was a recipe for potato-asparagus soup. It’s not hard to make at all.
- 3 pounds russet potatoes, peeled, cut into 1-inch chunks.
- 1 pound asparagus, rough ends discarded, tips cut into 2 inch pieces, lower part cut into 1/2 inch pieces.
- 2 Tablespoons olive oil
- 1 large onion, cut into 1/2 inch dice
- 3 cloves of garlic
- a few dashes of black pepper
- 4 cups vegetable broth, or chicken broth
- 2 bay leaves
- juice of 1 lemon
- Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus and boil for 3 minutes, drain and set aside.
- Rinse out the pot, then in the same pot, saute the onion in the olive oil for 5 to 7 minutes.
- Add the garlic, salt and black pepper, and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves.
- Add the potatoes and asparagus, heat through, then carefully puree in a blender in small batches. Or use an blender stick to puree the soup. You can add a squeeze of lemon if you wish.
This recipe comes from the cookbook “Vegan with a Vengeance” by Isa Chandra Moskowitz.