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Creamy Asparagus Soup

5:00 AM

It's asparagus season and I wanted to really dig in to using a big amount of this ingredient.  This soup calls for 2 lbs of seasonally delicious asparagus and is pureed with creamy cashew milk.  The tips (the BEST PART) are left whole and serve to highlight the entire experience.  This is a really quick and relatively easy recipe that I was able to pull off on a weeknight.

Creamy Vegan Asparagus Soup
2 lbs fresh asparagus (chopped into 2 inch pieces, tips reserved)
2tbsp olive oil
1 medium leek, sliced
3 scallions, sliced
3 tbsp a.p. flour (or tapioca starch)
1/2 cup cashew milk
1 tbsp chopped fresh tarragon
Salt and black pepper to taste

Blanch asparagus tips in brine for approximately 5 minutes and then set aside. Heat oil in a heavy pot and add leeks and scallions.  Simmer until soft.  Stir in chopped asparagus stalks, cover and cook until the asparagus stalks are tender.  Add the flour and stir well to blend.  Add the stock and bring to a boil, stirring frequently.  Lower the heat and allow to simmer for about 30 minutes.  Season with salt and pepper.  Puree the soup in a blender.  Return pureed  soup to the pot and add the cashew milk and asparagus tips.  Stir to combine.  Serve and enjoy.   

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