Foodie Fridays: Asparagus Soup

Posted on 10 June 2011 at 4:40PM by Ashley Fruno

A nice hearty soup is on the menu tonight, and it’s one that my mom used to make for me as a kid whenever I was feeling just a little under the weather. It’s smooth and creamy (without the cream!), and it’s simply delicious all year round.

1 cup whole raw cashews
1-2 cups water
1/2 cup regular soy milk
2 medium white or yellow onions, coarsely chopped
3 garlic cloves, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
1/4 tsp. dried thyme leaves or 2 tsp. fresh thyme
1 large potato (peeled and chopped)
2 Tbsp. olive or vegetable oil
2 bunches asparagus (reserve the tips until the last few minutes of cooking)
1/2 cup packed spinach leaves
1 cup water
5 cups strong broth
1/2 tsp. sea salt
Black or cayenne pepper, to taste
1 cup cashew cream
2 Tbsp. yellow miso (optional for added flavor)
1/2 tsp. hickory smoke seasoning

Rinse the raw cashews in a strainer.
Combine the rinsed cashews and the water in bowl (make sure all the cashews are covered).
Put in the fridge and soak overnight, or at least several hours.
Drain and rinse the cashews, put into a blender, then cover with the soy milk to make the cashew cream.
In a large pot, sauté the onions, garlic, celery, carrots, thyme, and potato in olive oil for 5 minutes.
Add the remaining ingredients, except the cashew cream, the asparagus tips, and the seasoning.
Simmer for another 45 minutes
Purée in a blender or use a hand blender to make a smooth soup.
Add the cashew cream and stir.
Continue cooking for another 5 minutes.
Add the asparagus tips and the seasoning.
Cook for another 3-4 minutes
Serve!