This vegan version of the classic Cream of Asparagus Soup is every bit as refined as the original. Vegan sour cream gives the correct, rich mouthfeel to this velvety puréed soup.
Serves 4 to 6
- 2 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 1 bunch scallions, trimmed and chopped, green included
- 5 cups vegetable stock
- 1⁄2 cup vegan sour cream
- Lemon slices for garnish
- Pea shoots for garnish
Trim tips from 12 stalks of asparagus; blanch for 3 to 4 minutes in boiling water; drain and set aside. Chop remaining asparagus into 2-inch pieces.
In a large stockpot over medium heat, heat oil. Add chopped asparagus and scallions; cook, stirring, 3 to 4 minutes, or until softened. Add stock, bring to a boil, then reduce heat and simmer, covered, 15 minutes, or until asparagus is very tender. Purée soup in batches, making sure it is very smooth. Strain if needed. Stir in sour cream. Serve topped with reserved spears, lemon slices and pea shoots.