We used to live in Erie, PA and there was a little cafe there that had an asparagus soup. It was honestly one of the best soups I ever had in my life. When I finished my first bowl, I asked for a second. And from then on, I would order it to-go all the time. When we moved, I had to find a soup to make that matched THE asparagus soup. This vegan asparagus bisque is it, it is absolute perfection in a bowl AND it's healthy!
This soup is a cinch to make, this could easily be a weeknight meal.
Cashew cream is optional in this, but I like to use it because it adds a little richness to the soup. The potatoes in this soup make it creamy so it isn't necessary if you don't have cashews, the energy or the time to include this step. But if you're going to add cashew cream start with pouring 1 cup of raw and unsalted cashews in a small pot and cover with water. Boil for 20 minutes. Drain the cashews and puree in a high-speed blender with ½ cup of fresh water until creamy.
While your cashews are boiling, start your bisque by roughly chopping two pounds of asparagus, one medium onion, two carrots and two leeks. Sauté them with a teaspoon of salt and a dash of pepper in a large stock pot or Dutch oven with a couple of tablespoons of extra virgin olive oil until slightly softened.
* A side about leeks, they can be very sandy so be sure to clean them very well. I wash them before I chop them and again after I chop them in a colander. I'm including a how-to link in case you're a leek newbie! How to Clean Leeks (simplyrecipes.com) *
Once your veggies are softened slightly, add in 4-5 peeled Yukon gold potatoes roughly chopped. Cover with vegetable stock, I used 6 cups, just make sure your potatoes and veggies are covered. Bring to a boil, then reduce the heat to medium and let it simmer for about 20 minutes, or until your potatoes are fork tender.
Using an immersion blender or high-speed blender, blend the soup mixture until creamy. Pour it back in the pot and add the cashew cream if using. Taste for seasoning, add salt and pepper to taste. Serve as is or garnish with fresh chives, parsley, dill or vegan sour cream.
Vegan Asparagus Bisque
Ingredients
Cashew Cream (Optional)
- 1 cup raw unsalted cashews
- ½ cup water
Soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 2 leeks, roughly chopped
- 1 teaspoon salt plus more to taste
- dash pepper
- 4-5 yukon gold potatoes, peeled and roughly chopped
- 6 cups vegetable stock
- 2 pounds asparagus, roughly chopped
- fresh dill, chives, parsley or vegan sour cream for garnish optional
Instructions
- Cashew cream is optional in this, but I like to use it because it adds a little richness to the soup. But if you're going to add cashew cream start with pouring the cashews in a small pot and cover with water. Boil for 20 minutes. Drain the cashews and puree in a high-speed blender with ½ cup of fresh water until creamy.
- Start by adding the asparagus, onion, carrots, leeks, salt and pepper to a large stock pot or Dutch oven with a couple of tablespoons of extra virgin olive oil and sauté until slightly softened.
- Once your veggies are softened slightly, add the potatoes and cover with the vegetable stock, I used 6 cups, just make sure your potatoes and veggies are covered. Bring to a boil, then reduce the heat to medium and let it simmer for about 20 minutes, or until your potatoes are fork tender.
- Using an immersion blender or high-speed blender, blend the soup mixture until creamy. Pour it back in the pot and add the cashew cream if using. Taste for seasoning, add salt and pepper to taste. Serve as is or garnish with fresh chives, parsley, dill or vegan sour cream.
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