Asparagus soup (or any vegetable soup for that matter) is one of those things that my kids turn their noses up at the minute they hear that it’s what’s for dinner. They don’t like the color, they don’t like the name, and they say they don’t like the taste. The funny thing is that every time I make it they complain about it in the beginning, but sure enough, there is not a drop left in their bowls at the end of the meal. They are too stubborn to admit they liked it, but you can usually see the giggling on their face when they think they’ve pulled one over on their dear old dad. I get a kick out of watching them enjoy asparagus.
As will many of the recipes coming from Cybele Pascal Allergen-Free Cuisine, this one is both gluten-free and dairy-free. It’s perfect as an appetizer or even as I mentioned above, a meal in itself.
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“Today’s recipe for Allergy-Free Roasted Asparagus Soup marks the beginning of a series of recipes I’ll be posting over the next several weeks, to help make it easier to celebrate an allergy-free Easter and Passover.
Springtime to me means merging the best of my varying culinary background. With a mother of Roman Catholic and Protestant decent and a Jewish father, I grew up celebrating both Christian and Jewish holidays. To complicate matters further, my father is half Ashkenazi (Jews of Central, Northwestern and/or Eastern European descent) and half Sephardic (Jews of Spanish and Portuguese descent). This hybridized childhood strongly influences my cooking today. You will find that the following series of recipes are suitable for either Easter or Passover dinner. Plus, they take advantage of seasonal farm-fresh ingredients to guarantee a healthy, wholesome allergy-free spin on your favorite old-fashioned standards…”
Read the full post & get the recipe »
