Asparagus Soup with Bacon
Makes 6 servings
what you’ll need:
2 tablespoons vegan butter or olive oil, divided
2 medium shallots, minced
4 garlic cloves, minced
1 teaspoon sea salt
2 (1 pound) bunches of asparagus, trimmed and cut into 1” pieces
4 cups vegetable broth
1 package Tofurky® Maple Bacon Tempeh, divided
how to make:
1. Cut 10 tempeh strips into ½” pieces, and mince the remaining 5 strips.
2. In a heavy bottomed pot over medium heat, melt 1 tablespoon vegan butter. Sauté shallot, garlic, and salt until soft, about 5-6 minutes. Add large tempeh pieces, asparagus, and broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
3. Meanwhile, in a skillet over medium heat, melt 1 tablespoon vegan butter, and cook minced tempeh until crisp, about 5 minutes.
4. Transfer soup to a blender and process until smooth. Serve warm and sprinkle with fried tempeh and fresh ground black pepper to taste.
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