Instructions

1. Rinse and cut the woody ends off of the asparagus, discard or save for making stock. If the spears are thick, peel the bottom halves lightly with a vegetable peeler. Bring a large saucepan with about 2 inches of water to a boil over high heat. Place asparagus in a steamer basket and set in the pot of boiling water. Cover and reduce heat to medium. Steam for 3 to 5 minutes (depending on the thickness of the asparagus), or until crisp tender. Transfer the asparagus to an ice bath (bowl of water and ice) to stop the cooking process. When chilled, drain and set asparagus aside.
2. Heat a large saucepan over medium heat. Add vegan butter and oil. When heated, add onions and 1/8 tsp salt. Cook for 8 minutes, without browning, stirring occasionally. Add garlic and cook for 1 minute.
3. Add flour and cook for 1 minute, stirring occasionally.
4. Increase heat to medium-high. Slowly whisk in rice milk. When thickened, add 4 cups of broth. When it comes to a boil, reduce heat to medium or medium-low (depending on stove) and simmer for 10 minutes, stirring occasionally. Skim the top of the soup occasionally to remove scum/foam that accumulates. Skimming off the scum and fat that often accumulates on the surface of soups is important to create a clean soup. Skim with a mesh sieve or small ladle. If using a ladle, be careful not to remove too much of the liquid.
5. Add remaining 2 cups of broth and reserved asparagus. Increase heat to medium-high. When soup comes to a low boil, reduce heat to medium and simmer for 5 minutes.
6. Transfer the soup in batches to a high speed blender, filling the blender only half full. Blend each batch until smooth, about 20-30 seconds, returning pureed soup to a saucepan over medium heat.
7. Add mustard, thyme, remaining 1-1/2 teaspoons of salt, pepper, and nutmeg. Simmer for 2 minutes and serve immediately with sour cream, chives, and/or croutons.