From the kitchen
Almond Milk Asparagus Soup
A vibrant spring soup creamed gently with unsweetened almond milk, keeping the asparagus flavor bright rather than muddied.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1 1/2 lbs Asparagus, trimmed and chopped
- 2 tbsp Butter or Olive Oil
- 1 Leek, sliced and rinsed
- 3 cups Vegetable Broth
- 3/4 cup Unsweetened Almond Milk
- Salt and Pepper, to taste
- Lemon Juice, to finish
Method
- Melt the butter in a pot over medium heat and cook the leek until soft, about 5 minutes.
- Add the asparagus and vegetable broth, bring to a simmer, and cook 12 to 15 minutes until very tender.
- Purée until completely smooth, then strain if a silkier texture is desired.
- Remove from direct heat and stir in the almond milk.
- Season with salt, pepper, and a squeeze of lemon juice, warming gently before serving.
Kitchen note
A squeeze of lemon at the very end brightens this soup, but add it after the almond milk is already stirred in and off the heat — hitting warm almond milk with fresh acid directly is a reliable way to curdle it.
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