Cream of Asparagus Soup

This soup is so delicious, I can't stand it. I make double batches. I make triple batches. I double my double batches. (Well, maybe not yet.) 

I have always loved asparagus. I remember picking it in the garden - picking it every other day because it grew so fast. I like it grilled, I like it bright green and crunchy. But it's love when it's in this soup. 

Recall the remark that "cream of" carries a sort of taste bud thrill. For me, I am thrilled by the fact that there is asparagus in this soup as well as almond milk. Unfortunately, I now have to relive this soup's glory a few days after its golden era - now, when there are no left-overs. Indeed, there were no left-overs that first day. There were no left-overs of that one meal. The pot was scraped clean, actually. 

Without further ado, here is the recipe:

Ingredients for the Cream of Asparagus Soup (Serves 4):

4 Tbs. vegetable broth

1/3 yellow onion, chopped

2 garlic cloves, minced

1 bunch of organic asparagus, chopped

3 1/2 cups vegetable broth, organic (I use Whole Foods brand or Central Market brand)

6 oz. almond milk, homemade

2 tsps. RealSalt

1 1/2 tsps. dill weed

1/2 tsp. lemon peel, grated

2 Tbs. lemon juice (fresh) 

In soup pot, heat on medium. Add onion, garlic, and asparagus and saute in small amount of veggie broth for 3 or 4 minutes. until veggies are tender. Add the rest of the veggie broth and warm for 8 to 10 minutes. Reduce heat to low. Stir in almond milk and seasonings. Warm for 5 more minutes. Serve warm.

I like to blend it, but if the vegetables are very finely chopped, that would be delicious, too. I sometimes put a little more lemon juice in, to give it a tangier flavor. 

**Recipe adapted by me from The pH Miracle for Weight Loss, by Robert O. Young, PhD and Shelley Redford Young