Rating5/5 (from 1 ratings)5
¾ pound fresh Asparagus
½ cup Yellow Onion
2 tablespoon Bragg's Liquid Aminos or Nama Shoyu
2 tablespoon Extra Virgin Olive Oil
.66 cup raw Cashews
2½ cup filtered Warm Water
½ cup or more additional Water as needed
½ cup fresh Dill Weed, divided
.125 teaspoon ground White Pepper
Wash asparagus well, cut off spear tops, then rough cut the remaining stalks along with the onion. Place all of these in a small mixing bowl and pour in the oil and Bragg’s. Stir well to evenly coat; set aside to marinate for about 15-20 minutes, stirring every 2-3 minutes. When asparagus mxture is well marinated, stir mixture several times removing the spear tops and dividing evenly between to soup bowls. Finely chop about 2 tbsp of dill weed; set aside for garnish. In blender, grind the nuts to a fine powder. Add about 1/2 cup water and blend until smooth, scraping from bottom as needed to get all of the nuts blended. Add the remaining marinated asparagus stalks and onions mixture from the bowl. Add remaining dill weed and the pepper. Blend until smooth and creamy. Checking temperature of soup, gradually add the remaining water and blend again. Taste and adjust seasonings if needed. Check temperature of soup and add additional warmer water as needed. Pour soup over asparagus tips and sprinkle top of each soup with the reserved chopped dill weed. Serve immediately.
QTLayla's ThoughtsBy QTLayla
This was inspired by Moosewood Cookbook’s recipe by the same name and surprisingly tastes very much like I remember it from the many times in the past when I have prepared the soup.
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