VEGAN: Asparagus Soup With Thyme

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* Exported from MasterCook *

 

Asparagus Soup With Thyme

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 39

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 pounds medium asparagus

tough stem ends trimmed

1 1/2 tablespoons extra-virgin olive oil

1 medium trimmed leek -- (about 6 ounces)

topped and cleaned and chopped

white and some green parts

1 small chopped carrot -- (about 2 ounces)

4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1/4 teaspoon dried thyme loaves

Salt and freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS

 

Its hard to believe that not one drop of cream has been added to this

creamy and elegant soup. For an appealing contrast of color, consider

garnishing with a bit of shredded carrot just before serving.

 

Cut off the tips from the asparagus and reserve. Cut the stalks into

1/2-inch pieces and reserve. Fill a medium bowl with ice water and set aside.

 

In a medium stockpot or saucepan large enough to accommodate a 9-inch

steaming basket, put 1 inch of water. Arrange the asparagus tips in the

steaming basket and place in the pot. Bring to a boil over high

heat. Cover tightly, reduce the heat to medium, and steam until the tips

are crisp-tender, 4 to 5 minutes. Carefully remove the steaming basket and

refresh the asparagus tips in the ice water for 5 minutes. Drain and set

aside. Reduce the cooking liquid over high heat until 1 cup remains. Reserve.

 

Meanwhile, in another medium stockpot, heat the oil over medium-low

heat. Add the leek and carrot and cook, stirring occasionally, until

softened, about 10 minutes. Add the reserved asparagus stalks, broth,

reduced cooking liquid, thyme, salt, and pepper; bring to a boil over high

heat. Reduce the heat, cover, and simmer gently until the stalks are very

tender, stirring occasionally about 30 minutes. Let the soup cool slightly.

 

Working in two batches, transfer the soup to a food processor fitted with

the metal blade or to a blender; process or blend until smooth and

puréed. Return the soup to a clean pot and add the reserved asparagus

tips. Cover and cook over low heat, stirring occasionally until the soup

is heated through, about 5 minutes. Serve hot.

 

Advance Preparation: The soup can be stored, covered, in the refrigerator

for up to twenty-four hours; add the reserved asparagus tips once the soup

has cooled. Reheat over low heat.

 

Per Serving: Calories 136, Protein 14 g, Total Fat 5 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 11 g, Dietary Fiber 6 g, Sodium 528 mg

 

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