Cream of Asparasgus Soup

Cream of Asparagus soup


3 cups of sliced asparagus about 1 pound

2 cups of veggie broth

¾ teaspoon of chopped fresh thyme

1 bay leaf

1 garlic glove

2 tablespoons of whole wheat pastry flour

2 cups of plain soy milk

Pinch of ground nutmeg

1 teaspoon of salt

¼ grated lemon zest

½ tablespoon lemon juice

Ground pepper to taste

Hot sauce to taste
. Combine asparagus broth, ½ teaspoon thyme, bay leaf, and garlic in large saucepan over medium-high heat. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Discard bay leaf. Place the asparagus mixture in a blender, cover, and puree until smooth.


2. Place the flour in a large saucepan over medium heat. Gradually add the soy milk, stirring with a whisk until blended. Add the pureed asparagus mixture and nutmeg and stir to combine. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and strain. Add the remaining ¼ teaspoon thyme, salt, lemon zest. Lemon juice, and pepper. Add hot sauce for taste