Taste of Tuesday

Since we're enjoying an abundance of asparagus, we thought we'd share a great recipe with you.  You can make it with fresh or frozen asparagus.  It's a great way to enjoy the taste of asparagus later in the year.  In order to freeze it for this recipe, cut the asparagus spears into thirds, setting aside the tips to blanch, freeze, and store separately.  Here's a link that tells how to do the blanching:  http://www.preservingyourharvest.com/FreezingAsparagus.html.

Cream of Asparagus Soup

1 bunch asparagus

1 large onion, sliced in large slices

1-5 cloves of garlic

2 cups vegetable broth

1/4 cup flour

2 1/2 cups unsweetened soy, rice, or almond milk (you can use regular milk, too)

2 tablespoons soy or tamari sauce

2 teaspoons dried basil

salt and pepper to taste

Chop the asparagus, reserving the tips (if using frozen, steam or microwave briefly).  Put asparagus, onion, garlic, and broth in a large saucepan.  Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.  Carefully put contents of saucepan into blender.  Add the flour, soy sauce, milk, and basil.  Process until smooth.  (You may need to do this in batches.)  Return the soup to the saucepan and add the asparagus tips.  Cook over medium heat until the soup thickens and is heated through.  Season to taste with salt and pepper, then serve.

I'm going to experiment with this recipe by substituting some of our fresh tarragon for the dried basil.

Bon appetit!