Cream of Asparagus
Serves: 4
  • 8 cups fresh asparagus spears, rinsed and cut in half (2 bunches)
  • 2 shallots
  • 2 Tbsp olive oil
  • 6 cups organic plain soy milk (unsweetened)
  • ¾ tsp coarse salt
  • fresh ground pepper
  • ⅓ cup dry roasted pistachios
  1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the shallots and sautée for 4-5 minutes.
  2. Add the asparagus and continue to cook, uncovered for another 10 minutes, until just barely tender.
  3. Add the soy milk, salt and pepper and simmer covered for 20 minutes (watch out it may boil over so monitor it from time to time).
  4. Uncover and cook for an additional 10 minutes or so (a "skin" will appear on top).
  5. Stir again, cover again and let cool.
  6. Process in a blender until creamy.
  7. When ready to serve, pour in bowls and sprinkle equally with the pistachios.
Recipe by Cuisinicity at