Asparagus Cream Soup with Hazelnuts

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes.

1 Tbsp. extra-virgin olive oil
½ cup sweet onion, chopped
3 cloves garlic, sliced
1 dash crushed red pepper flakes
2½ cups cut fresh asparagus, trimmed (~ 1½ lbs)
2 cups vegetable broth
⅓ cup whole hazelnuts, toasted
2 Tbsp. fresh basil, chopped
2 Tbsp. lemon juice, freshly squeezed
½ cup unsweetened almond milk
2 tsp. tamari soy sauce
¼ tsp. sea salt

Garnish:
shaved asparagus, optional

In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.

Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.

Makes 4 servings (3 cups).

Cook's Notes:

• Soy sauce may be used in place of the tamari soy sauce.
• To toast nuts, bake in a shallow pan in a 350°F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Information:
¾ cup: 164 calories, 13g fat (1g saturated fat), 0 cholesterol, 623mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2½ fat, ½ starch.