- 500 g white asparagus
- 1 tbs. margarine
- 1/2 tbs. salt
- pinch sugar
- 2 teaspoons flour
- 1/2 cup soy milk
- white pepper
- 1/2 cup dry sherry or white wine (optional)
- dash nutmeg
Peel the fresh white asparagus and steam, reserve the liquid for the soup.
Puree the cooked asparagus and add the soy cream and sugar, warm, stirring often.
Season with salt and white pepper, and a bit of white wine tastes divine.
Very gently grate o bit of nutmeg on top.