Creamy Spring Asparagus Soup

Saturday marked the beginning of the local (like, right here in the park) Farmer's Market, and I was first in line to grab some beautiful asparagus and tons of wonderful and mysterious greens. So excited to see the great variety right here in our little town!

I know, I've raved many times how much I love fresh asparagus. Often just steamed or roasted.
But with such an abundance available right now, it's the inexpensive green-veggie of choice in our kitchen for at least a few more weeks, and I tend to get a little more creative.

This soup, with minor modifications, has been a family favorite for years now; I remember my oldest 'Sprout' (now 19!!) when she was very small and could barely manage soup with a spoon. She would crumble a ton of crackers into her serving and then cheerfully eat the resultant green "mush". Not as appetizing to the adults that way maybe, but she LOVED it and always asked for "Green Mushy Soup" when she saw asparagus in the store.

I promise it's delicate flavor doesn't really NEED crackers or croûton, but dress it up however you'd like.

Spring Asparagus Soup

• 1 pound fresh asparagus, snap the tough ends off where the cut stalks naturally break to avoid "stringy" bits
• 3/4 cup chopped onion (sweet, Walla Walla, etc)
• 1/2 cup vegetable broth
• 1 Tablespoon Earth Balance margarine
• 2 Tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup Plain, So Delicious Coconut Milk Beverage (UNsweetened, of course)
• 1/2 cup soy yogurt or soy sour 'cream'
• 1 teaspoon lemon juice
• 1/4 cup vegan Parmesan (optional)

Rinse asparagus and break at their natural breaking point so you just get the most tender part (usually about 2/3 of the stalk). Chop into 1/2 inch pieces. Cook asparagus and onion in a saucepan with the 1/2 cup vegetable broth.

Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Remove several tablespoons asparagus tips with a slotted spoon. Reserve for garnish.

Place remaining vegetable mixture in an electric blender and puree until smooth, or use a stick (immersion) blender, adding a little more broth if needed to get a thick, smooth puree.

Melt margarine in the pan that was used for simmering the asparagus and onions. Turn heat to low.

Stir with a wire whisk, (this is important) while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Slowly (VERY slowly!) stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Turn down heat. Stir the vegetable puree and plant milk into the saucepan and heat gently.
Whisk yogurt or sour cream into the mixture, followed by lemon juice. Stir until barely heated through, (if it boils, it will curdle) then ladle into bowls.
Garnish with reserved asparagus tips. Sprinkle with vegan cheese or garnish with some fresh herbs if desired.