I don't know about you, but I tend to get a cold with every change of the seasons. Lately it's been warm and beautiful out and the air is full of pollen. Well, that just leads to me constantly sneezing and feeling drowsy, so I turned to the typical, belly-warming, cold curing food. I just needed to have some soup, but I didn't want it to be heavy. Though this may be a "cream" soup, it's pretty light. May is also the best month to buy asparagus, it's typically at it's peak this month. So, if you're like me and you can't breathe out of your nose lately, OR if you have an undying love of asparagus (who wouldn't?) you should make this soup asap!
If you're a vegan, you've probably heard of the magical properties of cashews for making cheese or creams. Well, I'm not the biggest fan of cashew cream and I also am not made of money, so I don't use them often. I tried this soup once before using cauliflower for the cream, but it just didn't thrill me and the texture was off. It also muted the asparagus flavor. Thus began my quest for a more appropriate cream substitute. Last week, I made some rice milk from scratch and it started out pretty darn thick. As I was thinning it out to a more drinkable consistency, it dawned on me to use blended rice as a cream substitute. Well, it worked beautifully and it didn't take away from the flavor at all.
You also have some options with this soup. Personally, I find completely pureed soups a drag. Even tomato soup, it just needs some chunks of tomato for me to enjoy it. I didn't puree the onions with the rice and asparagus and I also reserved some asparagus spears to throw in at the end. If you enjoy totally silky smooth soups, be my guest and puree everything. Totally up to you. I won't judge.
Cream of Asparagus Soup
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.