Dairy-Free German Asparagus Soup with Smoked Tofu

Instructions

1. 1Heat 1 tablespoon of olive oil in a large 25.4 cm pot over medium heat (176.7°C / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
2. 2Add the trimmed and chopped about 450 g asparagus to the pot with the onion. Cook, stirring, for another 5 minutes until the asparagus starts to look brighter green.
3. 3Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the asparagus pieces are easily pierced with a fork.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth, returning it to the pot afterward.
5. 5Stir the 1 can of coconut milk and 1 tablespoon of lemon juice into the smooth soup. Heat gently over low heat (82.22°C / 82°C) for 2-3 minutes, but do not let it boil.
6. 6Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Stir well to combine.
7. 7While the soup is heating, place the cubed about 225 g smoked tofu in a separate non-stick skillet. Cook over medium-high heat (204.4°C / 200°C), turning the cubes occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes.
8. 8Ladle the warm soup into bowls. Top each bowl with the crispy smoked tofu. Serve immediately.

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