Страница 22

Roasted Asparagus Soup with Cashew Cream

PAIR WITH

Spinach and Sun-Dried Tomato Scones

(PAGE 154)

Zucchini, Feta, and Dill Muffins

(PAGE 168)

This is my antidote to the end of winter, when I’m longing for the budding green flavors of spring. To infuse the soup with lots of asparagus flavor, I simmer the woody stems in broth before puréeing the broth with roasted asparagus spears and sautéed aromatic vegetables. This soup is creamy, but there’s no cream in it. Instead, it contains cashew cream, made with roasted cashews blended with hot water. Cashew cream has the same viscosity as cream and lends the soup a nutty richness without dairy

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

1

/

2

cup [70 g] roasted, salted cashews

2 lb [910 g] asparagus spears, rinsed well

5 cups [1.2 L] vegetable or chicken broth

(see page 17)

2

1

/

2

Tbsp extra-virgin olive oil

2 medium leeks, white and light green parts only, rinsed well and thinly sliced

1 small yellow onion, chopped

1 medium garlic clove, minced

1

/

2

cup [120 ml] dry white wine

1

/

2

cup [15 g] lightly packed baby spinach

2 tsp freshly squeezed lime juice

1

/

4

tsp freshly grated nutmeg

Pinch of caye

Sea salt