One Year Ago Today Oat Chickpea Dumplings with Spring Garlic Puree & Herb Salad
Cream of Asparagus Soup
serves 4
2 tbl extra virgin olive oil
1 white onion, small dice
salt
white pepper
1/4 red pepper flakes
2 heads asparagus, ends trimmed, medium dice
3 garlic cloves, minced
1/4 cup loosely packed basil leaves, roughly chopped
3 cups vegetable broth
4 cups water
1/2 cup vegan sour cream, plus more for garnish
Sweat the onions in olive oil until soft and translucent, 7 minutes. Season with salt, pepper and red pepper flakes. Add the asparagus, garlic and basil and saute 5 minutes more. Add the broth and water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until the asparagus is tender.
Transfer to a blender and blend until smooth. Add the sour cream and taste to season with more salt and pepper. Bring back to the pot and reheat if necessary.
Fried Basil
3 tbl extra virgin olive oil
10 large basil leaves
fine ground sea salt
Fry the basil leaves for a few seconds each in olive oil until crispy. Be ready with tongs! These only need 5 seconds or so each before they burn. Drain on a paper towel and sprinkle with sea salt.
