Cream of asparagus soup with tapenade and crispy leeks
Get this recipe courtesy of Corinne Rice of Chartreuse, serving up gourmet raw, vegan monthly pop-up dinners in Detroit.
The November 18 event is a fundraiser for Detroit SOUP to help make Detroit's historic Jam Handy building their home. Details and tickets at chartreusedetroit.com. Note: Prepare the asparagus and leeks one day ahead, as described below.
Asparagus: Cut 4 c. asparagus into 1-inch pieces and place in the freezer overnight. Remove from freezer to thaw a few hours prior to serving.
Almond milk: Blend the following ingredients in a blender until well well-blended. Strain through a "nut-milk" bag or cheesecloth. 3 c. water 1 c. almonds ½ t. lemon juice
Soup base: Blend the following ingredients in a high-powered blender until creamy. 1 batch almond milk 1 ½ avocados 1 clove garlic 1 ¼ t. salt ½ t. black pepper
Tapenade: Place the following ingredients in a food processor until well combined. 2 c. pitted black olives 3 T. olive oil 2 T. fresh parsley 1 T. lemon juice ½ t. salt
Leeks: Cut 1 leek into very thin slices. Place on a dehydrator tray and dehydrate at 105 degrees for 12 hours.
To assemble: Place a small handful of the asparagus slices in a bowl. Pour 1 ½ c. of the soup base over the asparagus. Using a small ice cream scoop or spoon, place a scoop of black olive tapenade in the center of the soup. Top the tapenade with crispy leeks. Sprinkle paprika and serve.