19May
Cream of Asparagus and Zucchini
Cream of Asparagus and Zucchini
Servings
12
servingsTotal time
1
hourYou will love this soup hot or chilled. Do not hesitate to go dairy-free, and have fun with the whole gamut of dairy-free milks, and dairy-free yogurts.
Ingredients
- FIRST SET
1/3 cup olive oil
4 leeks, sliced
1 large celery root, grated
2 quarts (8 cups) water
1 cup dry white wine…
…or 1 cup sake
2 large zucchini, grated
2 bunches asparagus, tough ends discarded
1/2 teaspoon nutmeg
2 sprigs tarragon, leaves only
Salt to taste
- SECOND SET
4 cups milk…
…or 4 cups dairy-free milk
2-3 cups yogurt…
…or 2-3 cups dairy-free yogurt
Ground pepper to taste
Directions
- Heat the olive oil in a wide heavy pot.
- Sauté the leeks until translucent.
- Add all ingredients in the first set, and bring to a boil.
- Reduce the flame to medium and cook, covered, 15 minutes.
- Add the milk and cook only until hot.
- Turn off the flame, and stir in the yogurt and pepper.
- Cream the soup with an immersion blender.
- Adjust consistency and seasonings before serving.
- Serve hot or chilled.
Notes
- Variation:
Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill.
Proceed just as above.
