Cream of Asparagus Soup
This wonderful soup is great served either cold or hot
1/2 lb asparagus ( woody parts removed)
1 can 4.5 fl oz coconut milk
2 chicken oxo cubes ( or chicken broth – 1/2 cup )
1/2 tsp pepper
1 stalk celery
1 small onion
3 tblsp. plain yogurt
2 large potatoes
Cut up asparagus in pieces ( do not use woody ends ) and put in a medium size pot of water with chicken oxo cubes. Add cut up celery and onions. Bring to a boil and then simmer till veg is tender.
Put woody ends in a small saucepan and boil to use as stock and then disgard.
** Remember to save a few asparagus tips for the top of the soup when serving.
Dice up potatoes into small pieces and boil till fully cooked.
After asparagus and vegetables are cooked till tender, let cool, then add to blender along with stock from woody asparagus ends.
Blend util smooth, then add 1 small can of coconut milk and three tablesspoons plain yogurt. ( you may also use 1/2 can of coconut milk and equal part milk or cream depending on desired taste). I love the coconut taste.
Blend and return to sauce pan on low heat. Add pepper to taste.
Drain potatoes and smash until smooth. Add to soup pot and stir.
Garnish with a few asparagus tips and parsley and serve. You may also chill and serve cold.
Serves 4- 6