Tony Horton’s Vegan Chef – Missy Costello’s Cream of Asparagus Soup

I have always loved asparagus, even as a child. And this recipe sounds absolutely delicious!! : )

Tony Horton’s Vegan Chef – Missy Costello’s
Cream of Asparagus Soup
1 large bunch of asparagus, woody ends cut off and roughly chopped in 2″ pieces
3 stalks celery, diced
1 leek, green part removed, diced
… 3 cloves garlic, minced
1/2 red onion, diced
2 tbs. extra virgin olive oil
1 tsp tarragon
1 tbs champagne vinegar (optional)
4 cups vegetable broth or 2 vegan buillion cubes
1/2 tsp sea salt (more if needed)
Freshly ground black pepper
1/2 c. unsweetened so delicious coconut creamer or Mimicreme (Non-Dairy, Non-Soy Nut Cream)

In a large stockpot of medium heat, saute celery, leek, garlic & onion in olive oil until soft. Add tarragon, salt and champagne vinegar, if using, and saute for a few minutes to release flavor of herbs. Add asparagus and broth. Turn heat to high, bring to boil, cover and lower heat to simmer. Simmer for about 15 minutes or until aspargus is soft. Remove from heat and puree using a hand blender. If you don’t have a hand blender, use a regular blender, but let soup cool a bit first and blend in batches, returning to pot. Add the coconut creamer or mimicreme and stir to combine. Serve immediately.

20120403-203828.jpg



About Jade Nuyen

You know the people who tell you that life goes downhill after 40, or after you've had children? They're full of crap. I prove it to myself every single day that life begins after 40 and you don't have to accept being a frumpy out of shape mom as a lifestyle.
Tagged , , , , . Bookmark the permalink.

2 Responses to Tony Horton’s Vegan Chef – Missy Costello’s Cream of Asparagus Soup

  1. Kris says:

    Yum! I love asparagus! Will have to try this recipe.