SPECIAL COVERAGE ON THE CORONAVIRUS
Friday Foodies: Dairy-Free Cream Of Veggie Soups
By Kristen Arute, Hingham Current Staff; October 30, 2020
Cream of Asparagus Soup [Hingham Current file photo / Kristen Arute]
Looking for a warm, creamy bowl of homemade soup but want to ditch the dairy? Here's a simple recipe you will want to try. But don't forget these three tips:
1. ALWAYS USE FRESH INGREDIENTS
Frozen veggies won't cut it for this recipe. Neither will canned.
2. MAKE YOUR OWN STOCK
This goes without saying for all recipes. If you can make your own ingredients, you not only get better flavor; you also control what you eat.
3. INVEST IN AN IMMERSION BLENDER.
An immersion blender is exactly what it sounds like: a handheld blender that you can immerse into a pot. The nice thing about an immersion blender is that you don't have to worry about transporting hot liquids to a blender to puree them.
DAIRY-FREE CREAM OF VEGGIE SOUP RECIPE
2-1/2 lbs. fresh asparagus (or any other vegetable, like broccoli or carrots), washed, ends trimmed and cut into 3-inch pieces
1 T. unsalted butter
1 Vidalia onion, chopped
6-8 cups chicken stock (more stock will create a soup that is less thick)
salt and pepper to taste
Heat butter in large stock pot over medium heat. Saute onion for 5-10 minutes until translucent.
Add asparagus, chicken stock, salt and pepper, and simmer with lid cracked for 30 minutes or until asparagus is tender.
Puree with an immersion blender and remove any large fibrous pieces.
CHICKEN STOCK RECIPE
2-3 lbs. chicken carcass or pieces (chicken pieces with bones will have more flavor)
10 c. water
3-4 carrots, peeled and coarsely cut into large chunks
3-4 celery stalks, coarsely cut into large chunks (use the celery tops and leaves for more flavor)
2 T. celery salt
2 T. Adobo
Bring the water to a boil and gently boil for 2 hours.
Once cool, strain solid pieces out of stock.
Stock can be measured and saved in plastic storage bags in the freezer for future use.