Happy May Day everyone! The Labour Day starts sunny here in Copenhagen and we will be enjoying a nice spring day off. The trees are blossoming and people seem happier now that it’s getting warmer. As I’ve already mentioned, I’ve been enjoying the wonderful spring veggies and today’s recipe is one of the dishes I made.
This is a German style creamy white asparagus soup with a little twist, as this soup is vegan. I made it with the very thick and nice Aito oat cream and the nicest white asparagus from the market. I haven’t eaten an asparagus soup for a long time, but it was so nice that I have to make it again while the veg is in season. Here is my recipe that makes a small starter soup for two or a larger bowl of soup for one person.
Creamy white asparagus soup
2-3 white asparagus
1 small onion
2 garlic cloves
1 tbsp vegan butter
100 ml oat cream
200 ml water
1 vegetable stock cube
1 tsp herb salt
½ tsp ground black pepper
50 ml white wine
Peel and chop the asparagus to pieces. Chop the onion and garlic finely.
Start sweating the onion in the vegan butter until it’s soft and then also add the garlic followed by the asparagus.
Pour the oat cream, water and seasoning in and let simmer. Add more water if needed.
Purée the soup and let simmer a bit further after that with the white wine addition.
Enjoy once you are happy with the flavours. Add more seasoning to taste.
Have a lovely weekend!