We had some asparagus sitting in the fridge that needed to be used and I was determined to do something different with it. My weekend is on Friday and Saturday and starting Thursday night when I got off work, I began reading asparagus recipes. By Friday morning I decided that it was going to be used in a soup, but hadn’t figured out what type.
Between homeschooling, writing the stew and muffin post, spending too much time watching my numbers grow on Circle of Moms, and snuggling for movie time with the family, I had decided at about 8PM on Saturday that the soup wasn’t going to happen. Instead, I was going to take the easy way out and simply roast them in the oven. Then over the next couple of hours, the recipe came to be in my head and I had to do it. At 10PM I headed to the kitchen and made some soup.
The idea for the soup came from one of my favorite asparagus recipes with chanterelle mushrooms. Cashew’s are usually my go to for cream sauces, but I have a bowl full of English Black Walnuts in the shell so I opted to use those instead. Walnuts have a flavor similar to Parmesan and they added an extra richness to this soup. I would bet that you could pass this off to the most difficult omnivore guest and they would never know it was vegan, well except possibly for the fact that the person cooking it is vegan!
Before I continue with the recipe I would like to say thanks again for all of you who took the minute to vote on the Circle of Moms contest. With all the support our blog hit #1. There are still something like 20 days to go and people can vote every 24 hours so I don’t see us keeping our spot, but it looks good for the top 25 which was all I was hoping for. Thanks again! If you have a minute to spare and wouldn’t mind voting you may do so here. No signing in, or giving personal information. It is as simple as a click of a button.
*You could substitute the better than bouillon and water with four cups of your favorite broth.
*This recipe is amazingly easy. Seriously, aside from waiting for your oven to preheat you could have it ready in 30 minutes.
*Are you a mushroom hater? Leave them out and double your asparagus.
*No lemon pepper? Use some zest of lemon and pepper and it will be great! When serving simply grind pepper on top.
This will make 6 servings.
1/2 cup raw walnuts
3/4 lbs asparagus – trimmed and cut in half
8 oz white mushrooms – keep them whole
3 cloves garlic pressed
2 tbsp olive oil
1 tsp salt – I used Himalayan
1/2 tsp lemon salt plus additional for serving
1/2 cup white onion diced
1/4 tsp sage
1/4 tsp dill
1/8 tsp celery salt
4 cups water
1 tbsp better than bouillon no chicken base
Put walnuts in a small bowl or cup and cover with water. Set aside.
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper or foil.
In a large bowl mix asparagus, mushrooms, garlic, 1 tbsp olive oil, 1/2 tsp salt, and lemon pepper. Spread mixture out on cookie sheet. Bake for ten minutes.
While asparagus mixture is baking, saute onions and 1/2 tsp salt in 1 tbsp olive oil in a large pot. After 5 minutes add sage, dill, and celery salt. Continue to cook until onion is translucent.
When asparagus mixture is done, put aside 12 – 18 (2 or 3 per serving) of the top spears of asparagus. Put remaining mixture in with onion (once they are translucent.) Add water. Bring to a boil.
Once it begins to boil add better than bouillon. Lower heat and simmer for five minutes.
Rinse walnuts and put in blender with 1/2 cup broth. Pulverize until creamy. Add entire pot of soup to blender and blend on high until creamy. Pour back in pot and simmer for 5 more minutes.
Serve with asparagus tops and lemon pepper. Enjoy.