Public recipe with member extras
Almond Milk Asparagus Soup
A vibrant spring soup creamed gently with unsweetened almond milk, keeping the asparagus flavor bright rather than muddied.
Soups & Broths · Savory Soups, Sauces & Entrées · Spring Entertaining · Elegant Starters
What you need
Ingredients
- 1 1/2 lbs Asparagus, trimmed and chopped
- 2 tbsp Butter or Olive Oil
- 1 Leek, sliced and rinsed
- 3 cups Vegetable Broth
- 3/4 cup Unsweetened Almond Milk
- Salt and Pepper, to taste
- Lemon Juice, to finish
Method
Instructions
- Melt the butter in a pot over medium heat and cook the leek until soft, about 5 minutes.
- Add the asparagus and vegetable broth, bring to a simmer, and cook 12 to 15 minutes until very tender.
- Purée until completely smooth, then strain if a silkier texture is desired.
- Remove from direct heat and stir in the almond milk.
- Season with salt, pepper, and a squeeze of lemon juice, warming gently before serving.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.