Asparagus Soup

Asparagus Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Yields: 0 servings

  • Turnip Croutons:

  • 1

    lemon, fresh squeezed

  • 1

    tablespoon extra virgin olive oil

  • Pinch of saffron threads

  • 1

    small turnip, top removed, peeled, cut into cubes

  • Asparagus Soup:

  • 1

    bunch asparagus about 1 lbs, bottom woody ends removed save for another use, peeled optional, chopped

  • 1

    cup almond milk

  • 1

    shallot, chopped

  • 1

    tablespoon lime juice, fresh squeezed

  • 1

    tablespoon extra virgin olive oil

  • Sea salt and pepper to taste

Directions

Turnip Croutons: Juice the lemon, pour the fresh lemon juice in a small bowl and add the olive oil and saffron threads. Cut off the top end of the turnip and peel the outer skin with a vegetable peeler. Cut turnip into bit sized pieces. Add the turnip pieces to the lemon dressing and toss to coat thoroughly. Place turnips pieces on a dehydrator tray and dehydrate about 2 hours for plump soft texture, or 4 hours for smaller chewy pieces. Asparagus Soup: Rinse the asparagus by holding the stalks upside down under running water or soak in a cold-water bath to remove any sand or soil. Remove a bit of the tough bottom end of the stalk by holding the spear close to the bottom and bending it until the bottom inch or so snaps off, or remove the ends by cutting it with a sharp knife, if desired. Cut a few spear tips from the stalk and set aside as garnish. Optional, peel the outer skin of the asparagus stalks with a vegetable peeler. Cut the asparagus stalks into small pieces, about 1-inch. Place the chopped asparagus in a food processor or a high-speed blender. Add the remaining ingredients and process/blend until smooth.


Nutrition

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