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?
posted by Anonymous at
6:44 PM
1 Comments:
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
Lisa the Waitress, at 11:23 AM
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