Cream Of Asparagus Soup

Cream Of Asparagus Soup

Ingredients:
2 tablespoons olive oil
1 leek, rinsed and chopped into 1-inch (2.5 cm) pieces
5 cups (675 g) asparagus
4 cups (1 l) vegetable broth or vegan “chicken” broth
2 tablespoons lemon juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅓ cup (55 g) raw cashews, soaked for at least 4 hours
⅓ cup (85 ml) water
2 teaspoons chopped fresh chives, to serve

Directions:
(See image, front)
1
Heat the oil in a medium saucepan over medium heat. Add the leeks and cook until
softened, about 10 minutes.
2
Snap the woody ends off the asparagus and chop the spears into 2-inch (5-cm)
pieces. Add to the saucepan with the broth, lemon juice, and salt and pepper. Bring to
a boil, then reduce heat to a simmer and cook for 10 minutes until the asparagus is
tender.
3
Remove ¼ cup (50 g) of the asparagus tips and reserve. Using either a standing
blender (in batches) or an immersion blender, purée the soup.
4
Drain the cashews from the soaking water. Add a fresh ⅓ cup (80 ml) of water to
the cashews and blend until smooth. Add this “cream” to the soup, stir well, and return
to a boil. Remove from the heat and serve in shallow bowls garnished with the
reserved asparagus tips and fresh chives.
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