Mine has a lot going for it! This exciting vegetable lineup guarantees me a wonderful soup: Asparagus, zucchini, celery root, leeks, tarragon: How can you miss?
No Need to Make Stock for Asparagus Soup!
All my soup fans are familiar with my secret: my soup stock is water! I pack the flavors in with great veggies and grains; to name just a couple recipes, try this white vegetable soup or this lentil soup and you will agree with me! I streamline the steps without ever losing any flavor.
Celery root gives the soup not only great flavor, but a slight bulk as well, allowing you to make this a creamy and very low starch soup. Grating the veggies shortens the cooking time.
You Will Love it Hot or Chilled
Asparagus Soup has so much going for it you can enjoy it at any temperature. Do not hesitate to go dairy-free, and have fun with the whole gamut of dairy-free milks, and dairy-free yogurts.
Are You Freezing It?
It will freeze very well, provided you don’t add milk or yogurt to the part you are freezing. At serving time, thaw the soup, and add the milk and yogurt then.
- 1/3 cup olive oil
- 4 leeks, sliced
- 1 large celery root, grated
- 2 quarts (8 cups) water
- 1 cup dry white wine or sake
- 2 large zucchini, grated
- 2 bunches asparagus, tough ends discarded
- 1/2 teaspoon nutmeg
- 2-3 sprigs tarragon, leaves only
- Salt to taste
- 4 cups milk or dairy-free milk
- 2-3 cups plain yogurt or dairy-free yogurt
- Ground pepper to taste
Heat the olive oil in a wide heavy pot. Sauté the leeks until translucent. Add all ingredients in the first set, and bring to a boil. Reduce the flame to medium and cook, covered, 15 minutes. Add the milk and cook only until hot. Turn off the flame, and stir in the yogurt and pepper. Cream the soup with an immersion blender. Adjust consistency and seasonings before serving. Serve hot or chilled.
Makes a good dozen servings