Oma Comfort Soup
POSTED: 4:58 pm HST March 1, 2005
UPDATED: 11:04 am HST March 2, 2005
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This is a creamy asparagus soup.
Ingredients: 1 TBS olive oil 1 leek, sliced thin 4 cups veggie broth (may have to add more to get desired consistency) 1 Yukon Gold potato, peeled and cubed 12 - 16 asparagus spears (top half) chopped 1 cup (about half of a zucchini) chopped 1/2 cup raw cashews 1/2 tsp thyme 1/2 to 1 tsp (to taste) salt Instructions:
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SEE DEMONSTRATION- Slice the leek in half lengthwise and run it under water to remove dirt and grit. Slice thin.
- Saute the leek for 3-5 minutes in olive oil, until it gets tender. Add veggie broth and potato cubes, zucchini, and asparagus. Add salt and thyme. Add cashews.
- Bring to boil, then reduce heat, cover and simmer for about 15 - 20 minutes until the potatoes are very soft, the veggies are well cooked, and the cashews are soft.
- Process the soup with a hand mixer, or in a blender or food processor a little bit at a time. You want the soup smooth and creamy.
- Adjust seasonings, add salt and pepper as needed. Adjust consistency by adding more broth if needed. Eat with a big hunk of warm bread.
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