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Recipe submitted by akaconfused1, 10/29/09

Creamy Asparagus Soup

Ingredients (use vegan versions):

    1 pound fresh asparagus
    1 medium russet potato, skinned and quartered
    1/2 yellow onion, chopped
    2 cloves garlic, minced
    2 cups vegetable broth
    1 cup soymilk
    1 teaspoon lemon juice
    1 1/2 tablespoon olive oil
    1 1/2 teaspoon sea salt
    1 teaspoon ground pepper

Directions:

1) Begin by boiling water in a large pot and add potato. Cook for 20 minutes or until potato easily slides off a fork.

2) Meanwhile, cut off the bottom 1/2 inch of each asparagus.  Then cut asparagus into pieces 2 inches long. Add asparagus, 1/2 cup of the veggie broth, chopped onion and garlic, salt and pepper to a large sauce pan and bring to a boil.  Then reduce and simmer for 15 minutes or until asparagus is soft. 

3) Combine soymilk and lemon juice and allow to sit for 5 minutes and then stir well.  This creates "buttermilk."

4) Add all ingredients to a large food processor including the rest of the broth.  You may want to set aside a few asparagus tips to save for garnish.  While blending, slowly drizzle olive oil into the mixture to make it nice and creamy.

Enjoy!

Source of recipe: Every time fall hits, I get major soup cravings.  This came about one afternoon due to one of these cravings.

Makes: 3 to 4 servings, Preparation time: 20 minutes, Cooking time: 30 minutes