It’s not that I don’t like the stuff; I just find it boring. Maybe, because around the time I started cutting my teeth cooking in vegetarian restaurants, it was always the special, like the kind of exotic ingredient of the time – rather like basil or rocket have been. So like these other two, I kind of OD’d on the stuff during staff-meals. No one else, to blame as I was usually the one that cooked them anyway. Usually I combined it with some cheese; mozarrella or halumi and pan fried. Not at all bad, just done, done, done.
Creamy Asparagus Soup (serves 4)
1 tbs olive oil
2 celery sticks (chopped fine)
1 bay leaf
good handful of chopped fresh parsley
2 cups chopped Asparagus (peel a little the woody ends and then chop with the rest)
1 medium potato (peeled and chopped into 1cm cubes)
1 tbs nutritional yeast flakes
3 cups water
1 tbs light miso
2 tbs tahini
1 cup soya milk (or any other vegan milk)
juice of half a lemon
salt and pepper
- Warm the olive oil in a saucepan and sweat the celery with the bay leaf (semi-covered saute)
- When the celery is soft add the parsley and stir once, then add the potato and asparagus and water.
- Bring to the boil and then semi-cover again and simmer for roughly 15 minutes or until the potato is soft.
- Add the rest of the ingredients and puree in a food processor or with an immersion blender.
- Bring back up to temperature if you want it hot, but equally as good chilled.