avatarAuthorParkash BainsCategory, , , DifficultyIntermediate

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Cream Of Asparagus — Vegan Cream of Asparagus Bisque — soup is such a favourite of mine. I love the rich silky smooth consistency, and of course the flavour of fresh asparagus. This vegan version using silken tofu is as smooth and creamy as the traditional recipes using heavy cream. All being said, it is the potato/blackbean/corn fritters (called “aloo tikki”) that turn this soup to an elegant dinner entrée.

(Aloo tikki are fried spiced Indian potato patties which are commonly eaten as appetizers with a chutney in the same way as samosas and pakoras)

SOUP
 1 large bunch fresh asparagus (1 pound)
 3 cups vegetable stock (or water)
 2 medium leeks (about 2 cups), thinly sliced - mostly white and some tender green parts.
 2 shallots or 1 yellow onion, minced
 3 large cloves garlic, minced
 ¼ tsp cayenne
 Fresh ground black pepper to taste
 Salt to taste (depending on saltiness of vegetable stock)
 ½ package silken tofu (about 3/4 cup)
 1 tbsp white miso (optional)
 2 tbsp olive oil
FRITTERS
 4 medium potatoes (boiled)
 ½ cup canned black beans (or cook your own)
 ½ cup corn kernels (fresh frozen or canned)
 2 green onions, chopped
 Handful of chopped cilantro
 1 tsp cumin seeds
 ½ tsp sea salt
 ½ tsp crushed chilli flakes
 ½ tsp garam masala
 Olive oil for pan frying

1

Cut off tougher end of asparagus stalks and peel each stalk about 2 inches up. Then cut into 2 inch pieces.

2

Heat oil in 4-quart soup pot. Add garlic, leek, shallots. Sauté for 4 to 5 minutes on medium high heat. Add asparagus and spices. Cook for another 3 to 4 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer and cook covered for 20 minutes.

3

Turn off heat, allow to cool for a few minutes before pouring into blender along with tofu and miso (if using). After blending, pour back into soup pot. Keep warm on low heat.

4

While soup is simmering for 20 minutes, mash cooked and peeled potatoes in a medium bowl. Add all remaining ingredients. (If using frozen corn, first rinse under hot water and drain). Mix well with a fork. Form into 2 inch patties and place on a plate until you are ready to pan fry.

5

After the soup is blended and ready, heat some oil in a non-stick pan. Cook 5 or 6 patties at a time, depending on size of pan, on medium high heat for about 2 minutes per side, until slightly browned. You will have extra fritters than what's required for the bisque, but they are delicious as a leftover snack.

6

Ladle soup into large shallow soup bowls. Gently place 2 to 3 fritters in centre of each bowl. Enjoy!

Ingredients

SOUP
 1 large bunch fresh asparagus (1 pound)
 3 cups vegetable stock (or water)
 2 medium leeks (about 2 cups), thinly sliced - mostly white and some tender green parts.
 2 shallots or 1 yellow onion, minced
 3 large cloves garlic, minced
 ¼ tsp cayenne
 Fresh ground black pepper to taste
 Salt to taste (depending on saltiness of vegetable stock)
 ½ package silken tofu (about 3/4 cup)
 1 tbsp white miso (optional)
 2 tbsp olive oil
FRITTERS
 4 medium potatoes (boiled)
 ½ cup canned black beans (or cook your own)
 ½ cup corn kernels (fresh frozen or canned)
 2 green onions, chopped
 Handful of chopped cilantro
 1 tsp cumin seeds
 ½ tsp sea salt
 ½ tsp crushed chilli flakes
 ½ tsp garam masala
 Olive oil for pan frying

Directions

1

Cut off tougher end of asparagus stalks and peel each stalk about 2 inches up. Then cut into 2 inch pieces.

2

Heat oil in 4-quart soup pot. Add garlic, leek, shallots. Sauté for 4 to 5 minutes on medium high heat. Add asparagus and spices. Cook for another 3 to 4 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer and cook covered for 20 minutes.

3

Turn off heat, allow to cool for a few minutes before pouring into blender along with tofu and miso (if using). After blending, pour back into soup pot. Keep warm on low heat.

4

While soup is simmering for 20 minutes, mash cooked and peeled potatoes in a medium bowl. Add all remaining ingredients. (If using frozen corn, first rinse under hot water and drain). Mix well with a fork. Form into 2 inch patties and place on a plate until you are ready to pan fry.

5

After the soup is blended and ready, heat some oil in a non-stick pan. Cook 5 or 6 patties at a time, depending on size of pan, on medium high heat for about 2 minutes per side, until slightly browned. You will have extra fritters than what's required for the bisque, but they are delicious as a leftover snack.

6

Ladle soup into large shallow soup bowls. Gently place 2 to 3 fritters in centre of each bowl. Enjoy!

Cream Of Asparagus | Vegan Cream of Asparagus Bisque