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Cream of Asparagus & Cashew – Crème d’Asperge et Cajou

March 30, 2016 By katebunting 4 Comments

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I recently made this cream of asparagus for my dad, as a little surprise. It was a very last minute decision, so I wanted something fairly quick. Result: 30 minutes later, I was ready to leave! Unfortunately, my dad ended up having to go to hospital (no, not because of the cream, I swear), so he didn’t get the chance to taste it… I was ordered to make some more soon though!

For 2 adults:

  • 1 large bundles asparagus (approximately 1 pound)
  • 1 small yellow onion, sliced
  • 2 garlic cloves, minced
  • 1/2 cup cashews, soaked for at least 1 hour prior
  • 2 1/2 cups vegetable broth + 1/2 cup if needed
  • 2 tbs nutritional yeast
  • Salt & Pepper, to taste
  1. Preheat the oven to 400 degrees F.
  2. On a baking tray, layer the asparagus and add a drizzle of vegetable oil. Season with salt and pepper, to your taste. Cook for 15 minutes, before setting aside.
  3. In a soup pan over medium heat, add 2 tbs vegetable oil.
  4. Add onion and garlic and cook for 5 minutes by stirring often. Turn the heat off.
  5. Add vegetable broth, asparagus, cashews and nutritional yeast.
  6. Transfer to your blender and blend until you get a smooth mixture. If the mixture is too thick, add a bit more broth.
  7. You can warm up a little if needed before serving.

_________________________

J’ai récemment cuisiné cette crème d’asperge pour mon père, afin de lui faire une petite surprise. Comme il s’agissait d’une décision de dernière minute, je voulais quelque chose de rapide. Résultat: 30 minutes plus tard, j’étais prête à partir!

Malheureusement, mon papa a dû se rendre à l’hôpital (non, pas à cause de la soupe, je vous le jure!) et n’a donc pas eu la chance d’y goûter… J’ai par contre reçu l’ordre d’en refaire bientôt!

Pour 2 adultes:

  • 1 gros paquet d’asperge (environ 1 livre)
  • 1 petit oignon jaune, tranché
  • 2 gousses d’ail, hachées
  • 1/2 tasse noix de cajou, ayant trempé pendant au moins 1 heure
  • 2 1/2 tasses bouillon de légumes + 1/2 tasse au besoin
  • 2 tbs levure alimentaire nutritionnelle
  • Sel et poivre, au goût
  1. Préchauffer le four 400 degrés F.
  2. Sur une plaque de cuisson, mettre les asperges et verser un filet d’huile végétale. Assaisonner avec le sel et le poivre au goût. Cuire 15 minutes et metre de côté.
  3. Mettre 2 tbs d’huile végétale dans un grand chaudron, à feu moyen.
  4. Ajouter les oignons et l’ail et cuire 5 minutes en remuant souvent. Fermer le feu.
  5. Ajouter le bouillon de légumes, les asperges, les noix de cajou et la levure nutritionnelle.
  6. Transférer dans un mélangeur et mélanger jusqu’à ce que ce le tout soit crémeux. Si le mélange est trop épais, ajouter un peu de bouillon de légumes.
  7. Faire chauffer un peu, au besoin, avant de server.

Filed Under: All Recipes, Soups Tagged With: Asparagus, Cashew, Cream, Soup

Previous Post: « Pesto & Pasta Salad – Salade de Pâtes et Pesto
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Reader Interactions

Comments

  1. MaryEllen@VNutrition

    April 4, 2016 at 1:48 pm

    This looks delicious! I love creamy soups but have not yet tried cream of asparagus. Today is so dreary here this looks right up my alley for dinner. 🙂

    Reply
    • kateringforveggies

      April 4, 2016 at 1:54 pm

      Dreary described perfectly the day I made that soup… The bright color and delicious taste will make it better though! 😉

      Reply
  2. kimmythevegan

    April 10, 2016 at 2:09 am

    Sounds totally delicious! I would have never thought of using asparagus this way – love the idea =)
    I’m so sorry to hear about your dad, I hope he is ok.

    Reply
    • kateringforveggies

      April 10, 2016 at 11:53 pm

      I am a HUGE fan of asparagus… So I aim to find more and more ways to eat them! lol

      Thank you Kimmy. He’s still in hospital but we’re trying to stay strong for him!

      Reply

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