When I was alerted to the new cookbook Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero, I also received a luxurious asparagus bisque recipe to share with you as a sample. But just one – there are 299 ethnically-inspired dishes remaining in that tomb!
Here is what Terry has to say about this enticing soup:
Regardless if you’re in the city or the country, enjoy this creamy and earthy asparagus bisque with those essentially French elements of leeks, potato and asparagus, and a touch of fresh chives. Gently mash the potatoes for a rustic potage, or puree it to silky-smooth refinement, and then use the sautéed asparagus tips for an elegant garnish.
Asparagus can be found year round, but it reaches its peak availability in stores during the spring months (when it’s technically in season) and during the fall to winter months, when holiday traditions increase the demand.
That said, this asparagus bisque would make an amazing addition to your table any day, and is a creamy option for entertaining your dairy-free, vegan, and/or gluten-free guests.
Special Diet Notes: French Farmhouse Asparagus Bisque
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.
For a paleo asparagus bisque, use light coconut milk in place of the creamer, homemade broth, and if wine is out for you, then inrease the broth.
- 1 pound asparagus*
- 1 large leek (about 1 pound)
- 1 tablespoon plus 1 teaspoon olive oil
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 pound white baking potato, peeled and diced into ½-inch-thick pieces
- 6 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ cup plain soy or coconut-based creamer
- 2 tablespoons finely chopped fresh chives, plus 1 more tablespoon for garnish
- Wash the asparagus and trim away the bottom ½ inch from the stalks. Slice off and set aside the tips, and dice the stalks into ½-inch pieces. Trim the roots from the leek, then trim away the top 4 inches away from the green leaves at the other end. Slice the leek in half and run under cold water, gently pushing apart the leaves to rinse away any grit. When leek is clean, slice it into slices ¼ inch thick.
- In a 3-quart soup pot heat 1 tablespoon of the oil over medium heat and sauté the leek for 3 minutes or until it begins to soften. Add the chopped asparagus stalks and sauté for 4 minutes, stir in the wine and simmer for 2 minutes. Stir in the vegetable broth, potatoes, and thyme. Increase heat to high, bring to an active simmer for 1 minute, then reduce heat to medium-low. Cover and simmer for 22 to 24 minutes until the potatoes are very tender and mash easily when pressed with a fork.
- While the soup is cooking, over medium heat in a small skillet sauté the asparagus tips with the remaining 1 teaspoon of olive oil for 1 to 1-1/2 minutes or until the tips are bright green and crisp tender. Transfer tips to a dish and sprinkle with a pinch of sea salt.
- Turn off heat and remove the thyme sprigs if using. Add the soy or coconut-based creamer. Use a potato masher and mash the soup to a chunky puree, or insert an immersion blender into the soup and puree into the smoothest soup possible; take your time to ensure the soup gets very smooth. Stir in the chopped chives and salt, then taste the soup and season with more salt to taste if necessary.
- To serve, ladle soup into wide serving bowls, and garnish each serving with a few sautéed asparagus tips and a pinch of chopped chives.