0

Asparagus Soup

Ingredients:

4 large bundles of asparagas, cleaned and chopped

2 large white onions, diced

1/2 cup soy milk

3/4 stick unsalted margarine

1 Tbsp. curry powder

1 tsp. sage

1 tsp. oregano

1 tsp. basil

1 tsp. tarragon

1 tsp. thyme

2 cloves garlic, crushed

1Tbsp. kosher salt

Makes 10 to 12 servings

Over meduim high heat melt 1/2 stick of margarine in an 8 quart sauce pan, add diced onions, and using a wooden spoon, mix until onions are well coated in the melted margarine. Mix in salt, basil, thyme, curry, sage, oregano, tarragon,and garlic, combine well. Lower heat and cover pot, allow onions to cook until translucent, for about 5 minutes.

Add chopped asparagas and remainder of margarine. Mix well until margarine is melted and the asparagus and onions have combined. cover pot and let simmer for another 5 minutes.

Raise the heat, add water to the pot, filling about 3/4 full. Allow water to come to a boil, stirring occasionally, for about 20 to 30 minutes.

When the asparags are soft, lower the heat, and using a hand blender, blend ingredients until smooth, add soy milk and blend well. Simmer 2-3 more minutes.

Serve with home made garlic croutons.

Print Friendly
Print Friendly and PDF

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Leave a Reply




If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper