My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois
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- 1 tablespoon olive oil
- 1/2 cup chopped sweet onion
- 3 garlic cloves, sliced
- Dash crushed red pepper flakes
- 2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
- 2 cups vegetable broth
- 1/3 cup whole hazelnuts, toasted
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 1/2 cup unsweetened almond milk
- 2 teaspoons gluten-free reduced-sodium tamari soy sauce
- 1/4 teaspoon salt
- Shaved asparagus, optional
- In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
- Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus. Yield: 4 servings (3 cups).
Originally published as Hazelnut Asparagus Soup in Taste of Home April/May 2017
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