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Cream of Asparagus

This vegan recipe is so easy to make: it’s ridiculous! Basically, it’s asparagus and soy milk (and a sprinkle of pistachios) but really that’s almost all you need in this yummy soup!

Course Side Dish, Soup
Cuisine French
Keyword asparagus cuisine, asparagus dishes, asparagus milk, asparagus soup, cream just barely, cream to just barely, how to cook asparagus soup, how to skin pistachios, on cream just barely, on cream to just barely
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 90 kcal
Author Catherine Katz

Ingredients

  • 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
  • 3/4 tsp coarse salt
  • fresh ground pepper
  • 1/3 cup dry roasted pistachios

Instructions

  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.