Asparagus And Mushroom Cream Soup

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Asparagus And Mushroom Cream Soup

 

1 1/2 cups asparagus, ends trimmed, stems peeled, sliced

1 1/2 cups cremini mushrooms, ends trimmed, sliced

1/2 cup shallots, diced

1/3 cup thinly sliced green onion

2 tablespoons freshly chopped parsley

3/4 cup water

2 avocados, peeled, pitted, diced

2 tablespoons Sesame-Flax Dressing, recipe follows

1 tablespoon tamari

 

In a food processor, place the asparagus, mushrooms, shallots, green onion, and

parsley, and pulse for 30 seconds to roughly process the mixture. Add the water

and process for 1 to 2 minutes or until the mixture is smooth.

Add the remaining ingredients and process the mixture for an additional 1 to 2

minutes or until smooth. Serve immediately or chill, if desired.

Yields 4 1/2 cups.

 

Sesame-Flax Dressing

 

3 garlic cloves

1 piece ginger, 1 " long, sliced

1/3 cup tahini

1/4 cup lemon juice

3 tablespoons mellow miso (chickpea or barley)

1 tablespoon turbinado sugar

1/4 teaspoon powdered kelp

1/8 teaspoon cayenne pepper

1 cup water

1/3 cup flax oil

 

In a food processor or blender, place the cloves of garlic and slices of ginger,

and process for 30 seconds. Scrape down the sides of the container, add the

tahini, lemon juice, miso, turbinado sugar, powdered kelp, and cayenne pepper,

and process for an additional 30 seconds.

In a measuring cup, combine the water and flax oil, and while the machine is

running, slowly drizzle the mixture in. Continue to process the mixture an

additional 1 to 2 minutes or until smooth and creamy.

Transfer the dressing to an airtight container and store in the refrigerator for

3 to 5 days.

Yields 2 cups.