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Thursday, June 23, 2005

The Elusive Asparagus Soup

A few weeks ago Jason and I tasted a creamy vegan asparagus soup at D-fly, so I've been looking for recipes. There's a good version in Eating Well, using Yukon Gold potatoes to create the creamy consistency. However, the recipe is not vegetarian (chicken stock and prosciutto), so I challenge Jason to adapt it...with vegetable stock and shiitake mushrooms, perhaps?


  • You can also cook a little jasmine rice with your veg stock and everything else; puree it in the end, and it adds a very nice creamy consistency and flavor. Coconut milk is also a very nice vegan addition for a mouth-filling richness, especially if your soup has a little spice.

    By Blogger Lisa the Waitress, at 11:23 AM  

  • Have you ever seen Asparagus this BIG
    They grow up to 15in long and 2in wide.

    By Anonymous Anonymous, at 1:39 PM  

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