What an absolutely gorgeous day today turned out to be. With clear blue skies and everything in full bloom in the neighborhood, it was difficult even for me to hang out in the kitchen. I still have been continuing with my Samosa Meanderings and will post the next installment soon, but folks come on we just harvested our first couple of batches of asparagus, and right along with it dandelion greens. I had to stop and share with you my newest creation with asparagus.
Like most recipes, it is inspired with what I have on hand and what works for my collective family. My son seems to have gotten “bored” with asparagus, and when I told him that the season had just started he declared that he just did not like them long. Well, since we had just harvested about 3 pounds of asparagus, I cobbled together this very creamy soup, yes, almost like a cream of asparagus soup except that this is vegan. It gets it depth of flavor from garlic and leeks and some body from white beans. I season this simply, a little smoked paprika and chives and you have a beautiful rich tasting soup that is good for you.
And yes, the tulips are out all around us, I posted a couple of the pictures from the ones around my garden. What is growing out and about your yard? Stay on this journey with me as we share the beauty of the season with food and flowers.
A creamy asparagus and chive soup that is perfect for the new spring asparagus.
- 1/3 cup extra virgin olive oil
- 2 pods of garlic
- 2 leeks, thinly sliced (whites and pale green parts only)
- 2 shallots, thinly sliced
- 1 teaspoon crushed coriander seeds (optional)
- 4 cups of vegetable broth
- ¾ cup of white beans
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 2 pounds of fresh asparagus, trimmed and cut into 2 inch pieces
- ¾ cup of almond milk
- ½ cup chopped fresh chives
- Fresh sumac or smoked paprika for finishing
- In a stockpot or any other heavy bottomed pot, heat the olive oil and add in the garlic and the leeks and shallots. Continue cooking the mixture on low heat, until the leeks begin to turn aromatic and golden.
- Add in the coriander seeds if using, and gently add in the vegetable broth. Add in the white beans and the salt and black pepper. Simmer the mixture for 1 hour and fifteen minutes stirring occasionally if desired.
- At this point the beans should be fairly soft. Add in the asparagus and cook for another 8 to 10 minutes. Cool for about 10 minutes.
- Puree the mixture in batches using almond milk to thin the mixture as needed. Return to the pot and heat again if needed.
- Stir in the chives and serve garnished with the sumac or paprika