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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
Freshly ground black pepper
1.
In a blender, combine the cashews and
1
/
2
cup [120 ml] hot water, and blend until smooth, scraping down the sides of the blender once.
Set aside.
2.
Preheat the oven to 425°F [220°C].
Line a rimmed baking sheet with parchment paper.
3.
Snap off the woody part of each asparagus spear by holding the spear at each end and bending it until it snaps in two.
Place the woody ends in a large soup pot or Dutch oven.
Add the broth to the pot, cover, and bring to a boil over high heat.
Reduce the heat to medium-low and simmer, covered, for 10 minutes to extract the flavor from the asparagus ends.
Strain the broth into a large bowl and discard the woody ends.
Wipe out the pot.
4.
While the broth simmers, place the asparagus spears on the prepared baking sheet, toss with 1 Tbsp of the olive oil, and arrange in an even layer.
Roast until the spears are lightly browned and tender, 8 to 15 minutes, depending on the thickness of the spears.
With scissors, clip 2 in [5 cm] off the tips of a handful of spears and set them aside for a garnish.
5.
Return the pot to medium heat and add the remaining 1
1
/
2
Tbsp olive oil.
Add the leeks and onion and sauté until they are tender but not browned, about 4 minutes.
Add the garlic and sauté for 45 seconds.
Add the wine and roasted asparagus spears, increase the heat to medium-high, and boil, stirring frequently, until the wine has evaporated, about 2 minutes.
Add the strained broth, stopping before you reach any grit that may have settled in the bottom of the bowl.
Bring the mixture to a gentle simmer and cook, uncovered, until the asparagus is very soft, 10 minutes.
Add the spinach, stir, and cook for 1 minute.
6.
Purée the soup in the pot with an immersion blender, or in batches in a blender with the lid slightly ajar to allow steam to escape.
Return the soup to the pot and place over low heat.
Add the cashew cream, lime juice, nutmeg, and caye
Season with salt and pepper.
7.
Ladle the soup into bowls and garnish with the reserved asparagus tips.
Serve immediately.
GET AHEAD:
Store the cashew cream in an airtight container in the refrigerator for up to 5 days. Allow the cream to return to room temperature before using. The finished soup, without the asparagus garnish, can be stored in airtight containers and refrigerated for up to 4 days or frozen for up to 3 months. Defrost overnight in the refrigerator and reheat gently over low heat.