Asparagus Soup
(Vegan option)
I am staying with the soup trend this week. The weather is cold and the snow flurries this morning reminded me it’s still winter, making me long for a warm spring day. As I was driving to work, I was dreaming (with my eyes wide open, paying attention to the traffic, don’t worry) of sitting in a cafe with a glass of crisp white wine, a good book and a light lunch.
I love having lunch by myself, especially in the NYC. The world moves past me at a dizzying speed yet I find myself in a bubble of tranquility from where I can watch as it rolls by me: furiously, energetic, vibrant. It’s a river of humanity, diverse and fascinating; I pause to look outward and I love to create imaginary vignettes about the people passing by. No other city in the world has this energy and intensity; stepping out of the maelstrom and bringing myself to stillness even for a few minutes makes it even more endearing and closer to my heart. Have I mentioned I love NYC?
In the meantime while I daydream about open cafes and warm spring days and leisurely lunches, we will make do with this little bright gem of a soup.
Ingredients
- 2 lbs. asparagus, chopped very roughly – leave 10 spears on a side for decoration
- 1 cup frozen peas (even better if you have fresh)
- 1 leek, thinly sliced
- 1-2 shallots, thinly sliced
- 2 tablespoons butter (or olive oil)
- 1/2 cup heavy cream (you can use half & half)
- 4 cups chicken broth – use vegetable broth, if vegan
- 2 oz. parmesan, grated (topping) – skip if vegan
- 2-3 tablespoons sour cream (optional)
- Salt & pepper
- 1 tablespoon of nutritional yeast, if vegan
Directions
- We will start with blanching a few of the asparagus spears so they remain vibrantly bright green; these will be the decoration for the soup
- In a soup pot, melt the butter (or warm the olive oil).
- Add the leeks and shallot and sauté over medium heat until the leeks are soft (about 5 min)
- Add the asparagus and sauté for another 2-3 min; add salt and pepper
- Add the chicken broth (add the nutritional yeast in this step, if vegan) and frozen peas and bring to a boil. Lower the heat to medium-low and simmer for about 10 minutes.
- You can use a hand blender or a a regular blender to puree the soup. Add cream, taste for seasoning and adjust if needed.
- Serve with a little sour cream, the grated parmesan and the remaining asparagus spears (obviously, skip the sour cream and parmesan, if vegan).
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.