FLEURS ABOLITIONIST VEGAN KITCHEN Asparagus soup For 4 servings: 1/2 kg asparagus, chopped 1 large onion, chopped 250 g vegetable cream/250 ml unsweetened soy milk 1-4 tablespoons flour a handful frozen peas (optional) 1 carrot, finely sliced (optional) parsley, finely chopped, to garnish salt and pepper Cook the asparagus and the onion in 1 l water, for about 10 minutes. Remove from the heat and blend with a hand blender until smooth. Add the peas and the carrots and simmer for another 5 minutes. Separately, mix the vegetable sour cream with a tablespoon of flour (or the soy milk with 4 tablespoons flour) and pour over the soup. Let it cook for 3-4 minutes, until thickened. Add salt and pepper to taste. Garnish with parsley and a little olive oil. FB page: https://facebook/fleursvegankitchen Website: fleursvegankitchen/
Posted on: Wed, 04 Jun 2014 10:01:33 +0000
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