AuthorParkash BainsCategoryentrees, Indian, North American, soupsDifficultyIntermediateCream 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)
Cut off tougher end of asparagus stalks and peel each stalk about 2 inches up. Then cut into 2 inch pieces.
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.
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.
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.
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.
Ladle soup into large shallow soup bowls. Gently place 2 to 3 fritters in centre of each bowl. Enjoy!
Ingredients
Directions
Cut off tougher end of asparagus stalks and peel each stalk about 2 inches up. Then cut into 2 inch pieces.
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.
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.
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.
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.
Ladle soup into large shallow soup bowls. Gently place 2 to 3 fritters in centre of each bowl. Enjoy!
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