April 20, 2011

Creamy Asparagus Soup (with no cream :)

Very delicious, nutritious and easy to make soup made from fresh asparagus. Muhlio Muhlev suggested adding in some cauliflower and potatoes and the soup turned out very tasty. For a vegan recipe, omit the butter and cheese!

3 lb fresh asparagus - chopped into 2cm pieces
1 small leek
2 stems fresh garlic
1 fresh spring onion
2 sweet potatoes (or regular potatoes)
1 head of cauliflower
2 table spoons of unsalted butter
2 table spoons of olive oil
salt, black pepper, red pepper flakes and cumin to taste

 1. Finely chop the leek, garlic and onion and sauté over medium heat in 2 table spoons olive oil for 5 min, or until soft and translucent.

2. Add the asparagus, cauliflower and chopped sweet potatoes and sauté for additional 5 minutes. Season with salt, black pepper, red pepper flakes and some cumin to taste.

3. Add water and bring to boil and boil for 10 min or until all the vegetables are fully cooked.

4. Carefully transfer to a blender (do it in several batches) and puree the soup. Once it is all pureed, transfer back to the original pot and add 2 table spoons of butter. Heat for 2 min and stir well until the butter has completely melted.

5. Serve with some shredded Parmesan cheese and some croutons and ENJOY!