What a great and unique soup. First things first. I wanted to try to make it with almond milk so it was dairy free, but I was a little nervous about doing that for this one. Asparagus soup sounded very different to me so I did not want to stray from the recipe too much. But I will substitute milk for almond on the next cream based soup. I did, however, use fat free organic milk. And of course Smart Balance in place of butter. I don't think either substitution had any negative effects on flavor. In fact, for a cream based soup, this was light and frothy and just delicious. I think I may have over done it a little with the white pepper as well as the dill. I used fresh and a lot of it. Just something to keep in mind for next time. But it turned out great! I hope you enjoy! And as always, just send me a message if you are curious about the recipe. Or of course pick up the cookbook!
Looks good! I'm curious the almond milk works out. It has more of a flavor than regular milk, but that could probably be tasty in certain situations.
ReplyDeleteHi, I just made this tonight. It works fantastic with almond milk. I used Blue Diamond Almond Breeze Original Unsweetened. I actually used only 1 cup of milk since I didn't want a thin soup. Also I used black pepper as I think it tastes a lot better than white pepper. The soup was so creamy, and a huge hit with 2 sceptics and one person who liked asparagus in the first place! :)
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