Present this simply elegant soup to commence a special meal. Cookbook: Super Market Vegan by Donna Klein
2 lb of fresh cooked asparagus
3 1/2 cup vegetable broth
Sea salt and black pepper to taste
1 cup coconut milk
Pinch of nutmeg
In a blender place 1/2 of asparagus and some broth and blend till smooth and pureed.
Transfer to a medium stockpot and add remaining broth, asparagus, sea salt, and pepper. Bring to a boil over high heat, stirring occasionally.
Reduce the heat to low and add the coconut milk and nutmeg, cook, stirring, until heated through, about 2 minutes.
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