Vegan Cream of Asparagus Soup. They're very similar, with the dairy instead of tofu.
Again, I thought I was being all creative and unique. Once you do a Google search, you realize there is no such thing. I bookmarked this version from Food & Wine because there was a Passover tag on the page. Then I realized the recipe isn't even kosher, much less KLP. You can make it both by subbing in vegetable broth for the chicken broth. That's the only way it's getting a Passover label in this index.
I was doing a lot of cooking that day and decided not to peel the red potatoes. Let's face it, it's really time consuming and you can't get all the peel off anyway. Despite straining the soup, there were a lot of skin flecks in the final product. You can even see them in the photo. Fiber. If you care about the appearance, either use a russet, which is easier to skin, or just really peel it well.
1 lb asparagus spears
1/2 lb red potatoes, peeled and diced
1 medium leek
1 Tb butter
2 C low salt chicken broth
1 C milk
1/2 C cream
salt & white pepper to taste
1. Slice white and light green parts of leek into thin rounds. In medium saucepan, sauté in butter. Add potatoes and broth and simmer until potatoes are tender, about 15 minutes.
2. While that's simmering, cut tips from asparagus and cook in lightly salted, boiling water until bright green and slightly tender, about 1 minute. Remove and run under cold water. Set aside in the fridge until ready to use.
4. Working in batches, purée soup in the blender. Return to the pot through a sieve to remove any tough fibers and at least some of the remaining potato peel. Stir in milk and cream. Taste, then add salt and white pepper as needed. Remember that you have to over-season a chilled soup.
5. Chill in the fridge until ready to serve. Garnish with blanched asparagus tips.
Difficulty rating :)