Creamy Asparagus Soup from Dr. Fuhrman
By Carynz
Rate this recipe
4/5
(1 Votes)
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
Details
Preparation time 30mins
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.
You'll also love
- Crab-Stuffed Haddock 4/5 (1 Votes)
- Salad: Kale Salad with Grapes and... 4/5 (1 Votes)
- Starbucks Date Scones Recipe 4/5 (1 Votes)
- Onion Pretzels 4/5 (1 Votes)
- Asparagus Bread 2.8/5 (12 Votes)
Review this recipe