shippersx.com Blog

I have had nothing but issues with Spam comments on my blog. Yahoo! Small Business/WordPress does a terrible job at securing who can post a comment and who can’t.

I don’t think anyone has ever really used my blog here, so I plan on shutting it down and moving it to my Blogspot one, then I only have 1 to work on.

http://vegan-bh.blogspot.com/

This is one of my favorite recipes of all time and definately my favorite soup! I got this recipe from Allrecipes.com. You can easily make this recipe vegan by substituting soy products for the dairy. Here it is:

INGREDIENTS

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 – 3/4 cup vegetable broth
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon sea salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese (optional)

DIRECTIONS

1. First, cut bottoms off of asparagus (this helps prevent stringiness in soup, about 1″). Steam asparagus for about 12 minutes in steaming basket, until tender. Half way through the steaming, add onion.
2. Reserve a few tips for garnish. Place asparagus and onion in an electric blender or food processor with 1/2 – 3/4 cups vegetable broth and puree until smooth.
3. Melt margarine in a pan. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow mixture to cook only 2 minutes. Stir in remaining 1-1/4 cups vegetable broth and increase heat. Continue stirring until the mixture comes to a boil (IMPORTANT: Make sure the flour mixture dissolves before bringing to a boil or you’ll get flour clumps in your soup).
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into mixture, followed by lemon juice. Sit until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Rating:

5 out of 5 penguins enjoyed this soup!