The orzo/spinach/lemon soup was spring-ish... and I kept with the spring theme last week by making a fresh asparagus cream soup (compliments of Allrecipes.com). In fact, this soup didn't use cream at all... just soy milk and soy yogurt. I actually didn't have any plain soygurt on hand, so used regular (dairy) plain yogurt instead, but I loved that allrecipes was featuring a vegan recipe that wasn't marketed as such!
My starting asparagus was good... but not great. As such, the soup was good but not great. I think that if I had excellent fresh from the farm asparagus this soup would have been super. Nevertheless, I enjoyed the slightly tart and very springy flavor this week. Warning: this soup isn't pretty. Mine was sort of an olive green puree (almost looked like split pea soup color). I think that garnishing it with a top of fresh asparagus would have helped it look nicer, but I neglected to reserve any asparagus for this and just pureed the whole bunch.
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