Recipe for Vegan Asparagus Soup | Easy | Creamy | Dairy-free
Easy recipe idea for classic german white cream of asparagus soup. Creamy & fresh with a hazelnut & parsley topping. Perfect starter, lunch or dinner.
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Cooking tools:
- Food processor
- Kitchen scale
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 kg (2.25 lbs) white asparagus
- 1/2 tsp salt
- 50 g (0.5 stick) vegan butter
- 50 g (0.5 cup) flour
- 150 ml (0.75 cup) plant-based heavy cream
- 2-3 tbsp lemon juice
- 150 ml (0.75 cup) vegan white wine
- 1 pinch of nutmeg
- salt
- pepper
- sugar
- vegetable stock (optional)
- 20 g (0.75 oz) parsley
- 100 g (3.5 oz) peeled hazelnuts
- 100 ml (0.5 cup) olive oil
- 1/2 garlic clove
- 2 tbsp lemon juice
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