Creamy Asparagus Soup from Dr. Fuhrman

By Carynz

Ingredients

• 2 large bunches asparagus(about 50 spears)
• 2 large onions,diced
• 1 small carrot,diced
• 1 cup diced celery
• 12 cloves garlic,minced
• 2 cups white wine,divided
• 3 cups unsweetened soy,almond or hemp milk
• 4 cups no salt or low sodium vegetable stock
• pepper to taste
• 5 oz. fresh spinach leaves
• 5 Tbs lime juice,or to taste
• 1/2 cup toasted pine nuts

Preparation

Step 1

Cut tips of asparagus and blanch them in boiling water for about 2 min,drain and refresh under cold water. Set aside.
Cut the asparagus stems into 1-inch long pieces and set aside.
In a covered soup pot over medium heat ,saute onions,carrots,celery,garlic and asparagus stems in 1/4 cup of the white wine until the onions are translucent and golden,about 6-8 min. Add the remaining white wine and reduce for another 8 min. Add the milk and stock and bring to a boil. Lower the heat and simmer for 10 min. Puree the soup along with the spinach,in batches if necessary. Add the lime juice and asparagus tips and serve. Garnish with nuts.