Tuesday, July 19, 2016

Day 193 Asparagus Soup

Asparagus Soup

1 Pound Thin Asparagus, rough ends removed and chopped
3 Tablespoons Earth Balance
2 Leeks, white parts only and chopped
1/2 Teaspoon Salt
4 Tablespoons Parsley, chopped
5 Cups Asparagus Stock (Day 192)
1/2 Cup Almond Milk
Pepper to taste
Peel of 1 Lemon, grated
Nutritional Yeast, for garnish

sauteed asparagus and leeks
1.  Melt the Earth Balance in a soup pot, add the leeks and cook over medium heat for 3 minutes.  Add the asparagus, salt and parsley.  Pour in the stock and bring to a boil.  Cook at a simmer until the asparagus is tender.  Blend the soup with and immersion blender.  Reheat and stir in the almond milk and lemon peel.
Soup before blending

2.  Pepper to taste.  Pour into serving bowls and sprinkle with nutritional yeast.

Goes well with Wilted Spinach Salad

Soundtrack 4Reign Trips - The Resurgence

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