Cream of Asparagus Soup

I mentioned in a previous post that this cream of asparagus soup recipe should be tucked away for the fall but if we keep getting rainy days like today, this soup would be of comfort. Not to mention that you can buy local asparagus now! I saw beautiful stalks at Crampton's and Vic's Fruit Market this past weekend. A little pricey ($5.50 a pound) okay, maybe a lot pricey but you can't be local!

Cream of Asparagus Soup

from The Conscious Cook

Ingredients for soup:

• Sea Salt
• 2 tbsp extra-virgin olive oil
• 1 large bunch of asparagus, ends trimmed, cut into 2-inch pieces
• 2 stalks celery, chopped (since M. hates celery, we don't add it to the recipe)
• 1 large onion (we also don't add this because of M., let me know how it tastes!)
• 2 quarts faux chicken or vegetable stock 
• 1 bay leaf
• 1 cup thick cashew cream plus more for garnish (see below)
• freshly ground pepper
• 2 cups of fresh baby spinach

Directions for soup:

• Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute and then add the oil. Heat for 30 seconds but don't let the oil smoke. This will create a nonstick effect.
• Add the asparagus, celery, and onion and saute for 6 to 10 minutes, until the celery is just soft. 
• Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. 
• Add the cashew cream and simmer for an additional 10 minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
• Working in small batches, pour the soup into a blender (the heat will push the lid off so be careful) or better yet, use an immersion blender! It's worth the money. Trust me. Make your way to Bed, Bath and Beyond. We bought ours for $42.
• Add the spinach to the last batch (if working with a blender) and then incorporate all the batches together. 
• Ladle the soup into bowls and add cashew cream by tablespoon full and stir. 
• Enjoy!

Ingredients for cashew cream:

• 2 cups of raw cashews (not pieces) rinsed very well under cold water

Directions for cashew cream:

• Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight
• Drain the cashews and rinse under cold water.
• Place them in a blender with enough cold water to cover them by 1 inch
• Blend on high for several minutes until very smooth

This recipe could easily be turned into cream of broccoli soup! Instead of asparagus, add broccoli. Cheaper option to boot!