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Asparagus Soup with Thyme




Source of Recipe


The Mediterranean Vegan Kitchen by Donna Klein


Recipe Introduction


It's hard to believe that not one drop of cream has been added to this creamy and elegant soup. For an appealing contrast of color, consider garnishing with a bit of shredded carrot just before serving.
Makes 4 servings
Per serving: 120 calories; 14 g protein; 0 g fat; 0 mg cholesterol; 11 g carbohydrate; 6 g fiber



List of Ingredients




2 pounds medium asparagus, tough stem ends trimmed
water for sautéing
1 medium leek (about 6 ounces), trimmed, topped, cleaned, and chopped, white and some green parts
1 small carrot (about 2 ounces), chopped
4 cups vegetable broth, canned or homemade
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste



Recipe



1. Cut off the tips from the asparagus and reserve. Cut the stalks
into 1/2-inch pieces and reserve.

2. Fill a medium bowl with ice water and set aside

3. In a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put a couple inches of water. Arrange the asparagus tips in the steaming basket and place in the pot. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam until the tips are crisp-tender, 4 to 5 minutes.

4. Carefully remove the steaming basket and refresh the asparagus tips in the ice water for 5 minutes. Drain and set aside. Reduce the cooking liquid over high heat until 1 cup remains.

5. Meanwhile, in another medium stockpot, heat 2 or 3 tablespoons of water over medium heat. Once it's hot, add the leek and carrot and cook, stirring occasionally, until softened, about 10 minutes. Add the reserved asparagus stalks, broth, reduced cooking liquid, thyme, salt,
and pepper; bring to a boil over high heat.

6. Reduce the heat, cover, and simmer gently until the stalks are very tender, stirring occasionally, about 30 minutes. Let the soup cool slightly.

7. Working in two batches, transfer the soup to a food processor or blender, and process or blend until smooth and pureed. Return the soup to a clean pot and add the reserved asparagus tips. Cover and cook over low heat, stirring occasionally, until the soup is heated through, about
5 minutes. Serve hot.


Advanced Preparation: The soup can be stored, covered, in the refrigerator for up to 24 hours; add the reserved asparagus tips once the soup has cooled. Reheat over low heat.