“Creamy” Apsaragus and Walnut/Pecan Soup

Ingredients

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 8 ounces asparagus, chopped into 1" pieces
• 1/4 teaspoon salt
• freshly ground pepper
• 2 cups water
• 1/4 cup walnuts/pecans
• 1/2 cup cooked white beans
• 2 teaspoons white miso
• 2 teaspoons lemon juice
• 1/4 cup water
• 1/4 teaspoon nutmeg

Directions

1. Place nuts in a small bowl and cover with boiling water and let sit for 20 minutes.

2. Place a medium saucepan over low heat and spray with nonstick cooking spray.

3. Add the onions and cook for about 5 minutes, stirring often, until softened and lightly browned.

4. Add garlic, asparagus, salt and pepper, and cook for 2 more minutes, stirring occasionally.

5. Add 2 cups of water and increase heat. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12 minutes, or until asparagus is very tender.

6. Drain the nuts and transfer to a blender or processor along with the white beans, miso, lemon juice, and water. Blend until smooth.

7. When the soup is done simmering, turn off heat.

8. Using an immersion blender, blend until smoooth.

9. stir in pureed white beans mixture and nutmeg.

10. Adjust seasonings to taste and serve immediately.

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