Cream of Asparagus & String Bean Soup

I wanted to do a soup this week, and I haven’t made anything from this cookbook in a while (Vegetariana), so I just picked this recipe. It turned out pretty well, I think. Toby said it could have used a little zip, maybe some more pepper or something, but it was a good “light” soup. I think this is a good way to hide a vegetable (for the kids), like asparagus or something. You blend the soup at the very end, so who knows WHAT is in there. I served this with a modified grilled cheese (sourdough, mayo, German mustard, Muenster cheese, a little olive oil), done up on the ol’ George Forman (I haven’t use this in years! why not??). Oh, and once again, my immersion blender comes in handy.

rating: 7

Cream of Asparagus and String Bean Soup
(from the cookbook “Vegetariana- A Rich Harvest of Wit, Lore, and Recipes” by Nava Atlas)

1 lb asparagus, cut into 1-inch pieces
1 lb string beans, cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, scrubbed and diced (don’t peel)
2 tbsp margarine
2 bay leaves
1 tsp each dried basil (I used fresh) and dried dill
basic vegetable stock
1 cup low-fat milk, or more or less as needed (I used Silk and half-n-half)
salt and freshly ground pepper to taste

Cut the tips off the asparagus and set them aside: while the soup is cooking, steam them until they are crisp-tender.

Combine the remaining ingredients, except the milk, salt, pepper, and garnish, in a soup pot with just enough vegetable stock or water to cover. Bring to a boil, then simmer, covered, on moderately low heat until the vegetables are quite tender, about 25-30 minutes.

With a slotted spoon, transfer the vegetables to the container of a food processor, half at a time, and process until very smoothly pureed. Stir back into the pot and return to low heat. Add enough milk to achieve a slightly thick consistency, followed b the steamed asparagus tips and salt and pepper, and simmer until just heated through, Serve at once, garnished.