Guest guest Posted March 15, 2002 Report Share Posted March 15, 2002 Creamy Asparagus Soup 2 lb. fresh green asparagus 2 Tbsp. vegan margarine 3 cups vegetable broth 2 cups rich soymilk 3 cups wild rice, cooked 1/2 tsp. salt 1 tsp. lemon juice 10 fronds fresh chervil leaves, garnish Cut off asparagus tips, blanch 1 minute in boiling salted water, drain, set aside. Cut remaining asparagus into bite-size pieces; saute in margarine 2 minutes. Add broth to cover asparagus; simmer until tender. Pour mixture into blender; puree. In soup kettle, combine puree mixture, remaining broth, soymilk, wild rice, asparagus tips, salt, and lemon juice. Heat through. Garnish each serving with chervil. Serves 10. Vintage Vegan Tea http://www.VintageVeganTea Christian Vegan Cooking http://www.Christian-Vegan-Cooking Vegan and Gluten Free http://www. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.