I’m getting better, promise. I only squealed half as much when I saw the spinach sprouts emerging from the ground today. By the time the chard starts popping up, maybe I can tone it down to just jumping. Silently. We’ll see.
I guess this means that spring is here. More rain. A little sun. A (hopefully) healthy veggie garden. And a whole lotta asparagus. Asparagus always looks so dainty and beautiful. And you can’t beat fresh, tender asparagus when it’s in season.
Even cats can’t resist.
Speaking of cats, I helped my cat kill a fly yesterday. No, really. I lifted him onto the windowsill so he could see the bug he was hunting unsuccessfully from the floor. It was really cute and funny at the time. But today I kinda feel bad. It’s that whole vegan guilt thing, ya know?
I suppose there’s only one remedy for guilt which, of course, would be Creamy Asparagus and Fennel Soup (I promise no creatures were harmed in the making). This is a light, delicious soup perfect for spring that can be served warm or cold. It’s free of wheat, gluten, soy, eggs, and dairy so it’s a great crowd pleaser if you’re trying to accommodate guests or family members with allergies. Or if you just want a really amazing dinner for yourself. The cat will just have to find dinner elsewhere.
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 fennel bulb, chopped (about 1.5 cups chopped)
- 2 leeks, ends removed and chopped
- 1 bunch of asparagus (about 3 cups chopped)
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 3 cups vegetable broth
- 1 cup almond milk
- Salt and pepper to taste
- Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.
- In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). Add asparagus, herbs, broth, and milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.
- Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper. Garnish with dried dill and serve.