Monday and Wednesday nights I swim. I generally eat a light meal a little while before so I don’t get hungry, but when I get home around 9, I usually need another light meal – and fast. I wasn’t too hungry tonight, but I did want to make Mark something and have something for myself for lunch tomorrow, so this is what I made. I wasn’t planning to post it, so no preparatory photos, but as he stood spooning it out of the pot and into his mouth, Mark exclaimed (somewhat surprised, it seemed), “This is really good – you have to post it!” So here it is.
Creamless Cream of Asparagus Soup
1 bunch asparagus, tops trimmed off and reserved, ugly bottoms removed and discarded, remainder chopped
2 Tbsp vegan margarine (like Earth Balance)
1 small or 1/2 large onion, chopped
3 cloves garlic, minced or pressed
sherry, for deglazing (optional)
4 cups vegan broth
2 medium potatoes or 6 baby potatoes, chopped
1/2 tsp dried thyme (or 1 sprig fresh if you have it)
freshly ground black pepper, to taste
a few shakes Dragonfly’s Bulk, Dry Uncheese Mix or vegan parmesan (optional)
Heat the margarine in a soup pot and add the onions. Cook until translucent, then add garlic and cook for another minute or two. Deglaze the pot with sherry (I used cream sherry), or a little broth if necessary. Add the broth and bring to a boil, then add the asparagus tips. Boil for a minute or two until tender then remove with tongs and set aside. Add the rest of the asparagus, potatoes, thyme and pepper, bring to a boil again, reduce heat, cover, and simmer for half an hour or until potatoes are very tender. Blend in batches or with an immersion blender. Stir in the uncheese mix if using. Garnish with the reserved tips.
This went over very well …
… although it did turn Mark into a pirate.