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 | As for the soup, if anyone cares to take it as a starting point, I think it has potential.
The basic recipe came from Joy of Cooking’s Cauliflower Soup, substituting Asparagus for Cauliflower, using vegetable stock in lieu of chicken stock (although the loss of chicken stock is one of the very few things I truly miss about a vegetarian diet), and omitting the cream.
Then I added a potato and some leeks (sauteed with the asparagus), two avocados, some lime juice, and a cup of pinot grigio (which was added after the cooking).
I was pleased with the texture and color of this creamless cream soup, and thought it had an interesting balance of flavors, but next time I’ll try to get fresh asparagus and use only a single avocado. And maybe a dollop of creme fraiche on top.
Thanks to all. Marc
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