Cream Of Asparagus Soup Ala Dawn |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Nice slightly sweet cream soup. Perfect for when that asparagus is in season and the price is nice! Ingredients:
1 lb of asparagus with the woody ends trimmed off |
two potatoes, peeled and cut into little cubes |
1 big carrot |
1/2 onion chopped (i put onion in everything i make always) |
1-2 veggie bouillon cubes (i use salt free ones but sometimes add a dash of salt) |
dash pepper |
dash garlic (also goes into everything i make) |
pinch nutmeg (don't know why but i threw it in there!) |
big handful of leftover cooked rice |
water to boil all in |
Directions:
1. Boiled that all til veggies were tender then put the hand blender into the pot and pureed the whole lot.
2. Took about two cups of unsweetened soymilk and mixed in what I THOUGHT was about two heaping tbs of flour to thicken, and upon tasting, much to my horror, realized it was the POWDERED SUGAR canister! (haste) Scolded myself loudly for a few seconds because I HATE an overly sweet soup, then thought to put in a splash of lemon juice to counteract the sweetness, which worked nicely, then added my flour to thicken. On a last whim I thought to throw in a good size handful of the leftover (already cooked) rice that was in the fridge from the stuffed peppers I made the night before, so the rice was the only thing not pureed in the soup. I thought it was a nice touch. I loved that soup with a nice thick piece of crusty buttered bread and ate it all week for lunch. As it turned out the touch of sweetness was nice and reminiscient of a good butternut squash type soup!
3. Just in case you're not familiar, if you do use soymilk to achieve the exact flavor, (as soymilk is very unique tasting), add it very last and stir well and don't boil or overheat as soymilk tends to curdle and get ugly from boiling or overcooking! :o)
|
|