Cream of Asparagus Soup

Blustery winter days in Boston most definitely call for comfort food. Though I do love me some braised beef and mashed potatoes, I am open to exploring healthier forms of comfort food. Since January is the month for detoxing and putting those New Year’s resolutions to practice, I decided to make a soup that is both comforting and light. This cream of asparagus soup is rich and velvety with a creamy nuttiness from the hazelnuts.

Cream of Asparagus Soup

Adapted from My Man’s Belly

Ingredients:

3 cups milk (nonfat, 1%, or unsweetened almond or hazelnut milk)

1 leek (white and light green parts only, sliced thin)

8 ounces asparagus (stalks trimmed, sliced into 1/2″ pieces)

3.5-4 ounces shiitake mushrooms

2 celery stalks (sliced thin)

1/4 cup hazelnuts

3 cloves garlic (chopped and sauteéd in oil)

salt & pepper

Preparation:

Add all ingredients in a large pot over medium heat. Bring to a boil, then lower heat and simmer for about 5 minutes or until asparagus is fork tender.

Transfer all ingredients to a blender and pureé until smooth. Serve and enjoy!

Cream of Asparagus Soup

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