Friday, April 15, 2011

Cream of Aspargus Soup

1 onion - minced
3-4 cloves garlic - minced
olive or vegetable oil

Heat in soup pot till the onions are transparent. add:

2 bunches asparagus - sliced about 4 cups or more
1-2 cups water

Bring to a boil, reduce heat and simmer till the veggies are mushy, really.

Meanwhile make the cream sauce:

Melt 1/2 cup vegan margarine
Add 1/2 cup flour
Whisk and simmer for a bit
Whisk in 4 cups rice milk, slowly
Keep heating and whisking while it thickens, then add:

3 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/8-1/4 tsp. black pepper

Add the cream sauce to the well cooked veggies. Take an immersion blender and cream the soup. Add as much water as needed to get the consistency you want.

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