I feel like soup is my go to these days! So easy to make, so good, and so filling. This winter Sean and I had a cream of asparagus soup at a new restaurant we were trying and loved it. Making this soup also inspired Sean to buy me a new kitchen gadget so it was a win win for me ❤ I’ll tell you about it after the recipe!
-1 teaspoon oil
-1 teaspoon fennel seeds (I think I bought fresh fennel instead…whoops!)
-2 cloves garlic, minced
-2 leeks, washed and thinly sliced
-3 bunches asparagus, chopped into thirds, reserve a few of the heads for garnish!
-2 Tablespoons parsley
-2 teaspoons rosemary
-1 head cauliflower, chopped into florets
-6 Cups vegetable broth — I did 4 Cups vegetable broth, and 2 Cups of water
-2 Cups water
-Juice of 1 lemon
-2 Tablespoons nutritional yeast
-5 – 6 shallot bulbs, very thinly sliced
-1/4 – 1/2 Cup raw hazelnuts
-Heat oil in large pot over medium heat for 1 minute. Add the fennel seeds and fry them, stirring occasionally, until darker in color, about 3 minutes. Add the garlic and saute for about 1 minute before adding the leeks. Saute the leeks for 2 – 3 minutes, until fragrant
-Add the asparagus, parsley, and rosemary. Mix to combine. If it begins to stick to the bottom of the pot, add a couple Tablespoons of water to deglaze the pan. Saute 4 – 5 minutes. Add the cauliflower, vegetable broth, and water. Cover the pot and bring the soup to a boil. Once it is boiling, lower the heat to a simmer and leave the lid partially cracked to let steam escape. Let the soup simmer for 25 minutes, until cauliflower is very tender
-While the soup is simmering, if you reserved any asparagus heads to garnish the soup with, put them in a microwave safe container with 1/2 teaspoon water, cover and microwave 20 – 30 seconds. Remove from the microwave, uncover, and set aside
-Once the soup is done cooking, remove the soup from heat. Add the lemon juice and nutritional yeast. Use an immersion blender to blend the soup until completely smooth. Or, you can blend the soup in batches in a regular blender, being mindful of trapping too much heat in the blender (it could cause an explosion!)
-Once the soup is smooth, add salt and pepper to taste. Garnish with toasted hazelnuts, asparagus heads, and crispy shallots
My cooking buddy, Badger . . . he is a 1.5 year old Bernese Mountain Dog!
For The Crispy Shallots:
-Preheat the oven to 400 degrees. Line a small baking dish with parchment paper. Place the shallots into the baking dish. Lightly coat with oil, then top with salt and pepper
-Roast the shallots for 18 – 20 minutes, stirring about 3 times to prevent over cooking
For The Toasted Hazelnuts:
-Place the hazelnuts in a small pan and heat at medium – low heat. Toast the nuts, stirring occasionally to prevent burning, for about 8 – 10 minutes. Remove from heat and set aside
I also boiled some butternut squash, drained it, mashed it, and served it with a little pepper! It was a perfect side . . . Sean actually even put some right into his soup ! Yum
Ok! So now my new kitchen gadget! A lot of the soups I have been making lately require an immersion blender . . . transferring hot soup into my food processor is SO annoying, and with how clumsy I am I’m surprised there hasn’t been a disastor yet. Anyway, Sean bought me a PINK immersion blender by Vremi. It’s so cute. I have not tried it out yet, but I hope to soon so I can let y’all know what I think. New kitchen supplies makes me so happy!