I am housebound right now because of surgery. Dom took me for a very careful outing to the farmer’s market. It was wonderful to be out of the house and be around my favorite things – ingredients! I spied beautiful locally grown spring onions and asparagus. When asparagus is locally grown the price doesn’t send me into sticker shock and I felt I could splurge on making soup. I got home and the next day got started on the soup only to my dismay to find out I didn’t have any kind of milk or cream in the refrigerator. Since I was alone there was nothing to be done about this situation, I looked for a potato and I also lacked that ingredient. Hmm, I looked in the refrigerator again and spied almond milk. Sooo, necessity being the mother of invention, I decided to use this almond milk to get a creamy consistency. The soup was delicious. The almond milk added a nice but barely discernible taste of almonds and made the consistency of the soup creamy.
- 2 bunches of asparagus, chopped
- 1 bunch of spring onions, chopped
- 1/2 stick of butter
- 1 small bunch of lemon thyme chopped (or any other herb of choice)
- 4 cups of low sodium chicken broth
- 1/4 teaspoon of nutmeg or more to taste
- 1 cup of unsweetened almond milk
- salt and pepper to taste
- parsley for garnish
- Melt butter in a dutch oven or soup pot
- sauté the asparagus, onions, and thyme for 5 minutes on a low flame.
- Add the chicken broth and simmer until completely soft.
- Using an immersion blender, blend the ingredients until completely combined.
- Add 1 cup of almond milk and nutmeg.
- Simmer for 5 minutes and then taste for salt and pepper.
- Serve with a sprig of parsley for garnish.