Yield: 3 quarts.
- 1 1/2 pounds asparagus, tough ends trimmed
- 3 cups Yukon Gold potatoes, peeled, and cut into 1/2-inch cubes
- 2 cups onion, diced
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 cup cold water
- 1 1/2 tablespoons cornstarch or arrowroot
- 1/4 cup freshly chopped parsley
- 3 tablespoons freshly chopped basil
- 1/2 teaspoon sea salt
- 1/8 teaspoon white pepper
- 1 cup soy milk, rice milk, or other nondairy milk of choice
- 3 tablespoon nutritional yeast flakes
- Garnish: thin slices of lemon
Cut tips off asparagus, place in a steamer basket, steam for 2-3 minutes or until tender, and set aside. Thinly slice stems diagonally, place in a steamer basket, steam 5 minutes or until tender. Set aside.
Measure water left over from steaming, add more to measure 7 cups, and place in a large pot. Add potatoes, onion, garlic and lemon juice, and bring to a boil. Reduce heat to low and simmer 20 minutes or until vegetables are tender.
In a blender or food processor, place cold water and cornstarch, and blend well to combine. Strain cooked vegetables from broth, reserving cooking liquid. Transfer cooked vegetables to food processor, and return cooking liquid to pot.
Add herbs to cooking liquid and stir well. Add 1/2 reserved steamed asparagus stems to food processor and purée until smooth.
To the pot containing herbed cooking liquid, add puréed mixture, reserved tips, stems and remaining ingredients. Stir well to combine. Remove from heat. Let stand for 5 minutes, allowing flavors to blend.
Taste and adjust seasonings. Serve hot or cold and garnish with a thin slice of lemon.