As I’ve said many times before, I love me a good, creamy soup! With asparagus in season, I couldn’t resist trying this asparagus soup from Tal Ronnen’s The Conscious Cook. For some reason I was thinking it was going to be harder to make than it actually turned out to be. You do have to plan ahead and soak your cashews overnight for the cashew cream, unless that’s something you usually have on hand. But apart from chopping up the veggies, which all get blended anyway, it was one of the easier soups that I’ve made.
I did make one change to the recipe, and that was reducing the amount of broth. The quantity called for seemed like a lot for the amount of veggies I had, but I’m sure with more asparagus it would have been okay as written. Even with reducing the broth, the soup still wasn’t super thick, but it was actually the perfect texture for a spring soup. It was incredibly flavorful without being overly rich. I kept having to go back for justone more spoonful.
I’ll definitely be making this again while asparagus is in season. I think I might try it with white asparagus and just leave the spinach out at the end. I’m not sure how the flavor would be affected, but I think that a cream colored asparagus soup would certainly be interesting. I highly recommend Tal’s book – everything I’ve tried from it so far has been super delicious!