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