During the month of May, my garden spoils me with beautiful plumped white asparagus.
The abundance of white asparagus is the star of the show for my favorite spring
Soupe à la crème.
Spring Cream of Asparagus Soup Served with fresh, finely chopped chives and cashew parmesan sprinkle
4 tbsps. of olive oil 2 medium sized onions (I used sweet red onions) 3 cloves of fresh garlic, minced. (I used black garlic) 2 tsp. of organic sea salt 1 ½ tsp. freshly ground black pepper 1 kg white (or green) asparagus spears
(Trimmed and cut into 5cm pieces) 2 medium sizes potatoes, diced ½ cup of raw, unsalted cashews 1 tsp. fresh thyme finely chopped 4 cups of vegetable broth 1 ½ tbsp. lemon juice 45 ml tin of coconut milk (cream)
Sauté the onions in a large pot in 1 tablespoon of olive oil over medium heat. Until soft and translucent.
Stir from time to time. (5 min)
Add garlic and salt and pepper and sauté for 2 more mins.
Stir in the broth, potato and cashews and asparagus pieces.
Bring to boil and then lower heat and let simmer for 20 min, stirring from time to time until potato and asparagus are
nice and soft. Add coconut milk and rest of olive oil.
Blend until smooth in a food processor or with immersion blender.
Stir in lemon juice.
Thin up if necessary with coconut milk if desired, season with more salt and pepper if necessary. Re-heat if needed.
Served warm ( or cold- refrigerate for 3hrs) Sprinkle with chopped chives and nut parmesan. Enjoy!
Remember to taste as you go along- that’s the only way to cook. Pour a glas of your best claret, listen to the soundtrack
of The Greatest Showman. Put the track, Never Enough on repeat and pump up the volume. Spring is here!