Creamy Asparagus Soup
2 bunches asparagus
1 onion chopped fine
3 stalks celery chopped fine
3 carrots chopped fine
2 cloves garlic, minced
Blender Cream Sauce (see recipe below)
White pepper to taste (optional)
Steam asparagus until tender.
Sauté onion, celery, carrot and garlic in water until tender.
Add the cream sauce (see details below) to the sautéed mixture and start blending all together, one blender full at a time.
Once entire mixture has been blended, bring to a boil, stirring constantly as it thickens to keep it from lumping. Add white pepper to taste (optional). As soon as it thickens, remove from heat.
Simmer on stove until heated through. Serve with chopped red peppers on top (optional).
Basic Cream Sauce
1 cup raw cashew nuts
2 cups water
1 teaspoon salt or more to taste
2 teaspoons onion powder
1 tablespoon Chicken-Like Seasoning
½ teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel
1 ½ cups more water (to be added after blending)
Place all ingredients in blender and blend on high for about 2 minutes until smooth. (Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix).
When the mixture is smooth pour into pan with sautéed veggies. Add the 1 ½ cups more water to the blender, swish it around, and add to the mixture in the pan.