Creamy Asparagus Soup
by:
If you are on board with cutting back on meat one night a week, this is the soup you need to be having. Rich and creamy packed with flavor. Recipe and photos by A Healthy Jalapeño
ingredients
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serves: 4
1 tbsp olive oil
2 stalks leeks, sliced
8 oz (1 pkg) cremini mushrooms
1 bunch asparagus, chopped
1 large shallot, minced
1 tbsp minced garlic
3 cups of organic vegetable broth
1 1/2 cups of dry white wine
2 tbsp of fresh thyme
Salt & white pepper, to taste
1 cup unsalted natural cashews
2/3 cups water
1/2 lemon, juiced
1/4 cup finely grated parmesan
Cracked red pepper, garnish
Servings Per Recipe: 4
Amount per Serving
Calories: 404
- Total Fat: 21.4 g
- Saturated Fat: 4.8 g
- Trans Fat: 0 g
- Cholesterol: 5.5 mg
- Sodium: 535.5 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 4.3 g
- Sugars: 9.4 g
- Protein: 11.9 g
preparation
1. In a large pot, heat olive oil over medium heat. Add leeks, mushrooms, asparagus, shallots and garlic and cook for 4 minutes, until soft. Add broth, wine, thyme and salt and pepper to taste. Let simmer for 20 minutes and then puree.
2. Meanwhile, in a food processor, mix together cashews and water until smooth. Stir nut mixture into soup, and add lemon juice and cheese. Let heat for another 5 minutes until all marinated. Garnish with cracked red pepper flakes and crostini bread.
1
comments
Mommy_loves_to_cook
March 19, 2012