Eating this way allows magic to happen when you visit a farmers market. At the Ordway Building in downtown Oakland, Kaiser Permanente has started an all-organic farmers market on Wednesdays. The magic this week was seeing that the asparagus farmer was back for this season. I came home with a skinny bunch and a fat bunch — a total of about two pounds. The search for recipes began. I looked online and through a number cookbooks, settling on a modified version of the Fields of Greens cookbook asparagus soup.
I was curious to see if I could make a great creamy soup without any dairy. Well, try this. It is definitely possible.
|Bring the stock to a boil in a medium saucepan and simmer the woody asparagus stems for about 20 mins.|
|Meanwhile, heat the olive oil in a soup pot and sauté the onions until soft adding a pinch of salt and white pepper.|
|Add the potato and hot vegetable stock. Cover and simmer until the potatoes are tender, about 15 mins.|
|Remove the stems and add to the soup pot the remaining stock and asparagus. Add salt. Simmer until the asparagus is tender, about 15 minutes.|
|Purée the soup in a food processor or a blender, being certain to take the center out of the top to let the steam escape. Cover this with a kitchen towel to avoid splatters.|
|Stir in orange juice and season to taste with salt and white pepper.|