Recipe by Chef John
"This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone."
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cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
fresh asparagus, trimmed and chopped
nasturtium petals, or more to taste
diced asparagus tips, or more to taste
This recipe is really easy and delicious. It is surprisingly comforting with very few calories. I used shallots in addition to the garlic per the Cook's notes. There was some fibrous material but I think that's unavoidable unless you strain the soup. It didn't bother me.
Delicious - cauliflower and asparagus flavors go great together. I used veg broth instead of chic. I also cooked down some onion and shallot before adding garlic, because I always like onion in my blended soups. I would recommend adding asparagus after only 10 minutes (rather than 15), because it needs a while to cook. I did add a bit of cream cheese after blending, but only b/c I had some I needed to use up - soup would be just as good without it. Not sure where to get the nasturtiums, but I would try to find them if I wanted a nice presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Asparagus and Cauliflower Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 36
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