Vegan MoFo, Day 30: Asparagus Soup

Have you ever made a recipe where you thought maybe it wouldn't turn out and you'd be stuck eating ice cream for dinner instead? This was my "I hope it works out because I don't want to throw it out" recipe of the month. Seriously, I didn't know how this would turn out! I kept picturing a white sauce, which Mrs. Malek was tres fond of in that cookbook, with asparagus floaties in it. Blech.

But you know what? This actually turned out better than expected, and I lapped up that whole bowl. Had to make a few adjustments to the original recipe, but it came out just well enough.

Asparagus Soup
adapted from Meatless Meals, page 158
serves 4--supplies calcium, iron, other necessary mineral elements, and some starch

2 Tbsp vegan butter
4 Tbsp AP flour
2 tsp salt
4 cups soymilk
1 tsp black pepper
1/2 tsp red pepper flakes
1 Tbsp vegan butter
2 cans asparagus
1/4 yellow onion, diced
1 Tbsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp vegan Worcestershire sauce
1 tsp hot sauce (your choice)

In a medium saucepan, melt the butter and add the flour and salt. Whisk in the soymilk and incorporate. Add the black pepper and red pepper flakes. Drain the cans of asparagus and pick out the hard asparagus bits (you know what I mean if you've ever eaten canned asparagus). In a small pan, cook the onions until translucent, about 5 minutes. Add the asparagus, parsley, salt, and black pepper. Mash the asparagus with a spoon or a potato masher. Make sure you keep periodically stirring the soymilk-flour-butter mixture so it doesn't scorch. Once the mashed asparagus is hot, add it to the soymilk mixture and stir. Add the W sauce and hot sauce. Serve hot. Garnish with a few reserved asparagus tips.

{creamy and filling}

Today is my 2-year wedding anniversary with The Hubs (YAY!!), and tomorrow is Halloween and the end of Vegan MoFo! Time certainly flies!

Jes

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