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Name: Puree of Asparagus Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 White onion; chopped; 1 Celery stalk; chopped; 5 Black peppercorns; 1/8 ts Black pepper; 1/8 ts White pepper; 1 lb Asparagus, lower ends only; 2 Garlic; 1 tb Parsley; 1 Yellow onion; chopped; 1 pk Silken soft Mori-Nu tofu; 1 lb Asparagus; 2 tb olive oil; 1 c Leek greens; chopped; 4 bn Parsley chopped; 1 Bay leaf; 6 c Stock (see above); 1/2 ts Salt; 2 Shallots; 1 sl Gingerroot; 3 Leeks; white parts only; 1 ts Fresh thyme; 2 tb White miso

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INGREDIENTS

1 White onion; chopped
1 Celery stalk; chopped
5 Black peppercorns
1/8 ts Black pepper
1/8 ts White pepper
1 lb Asparagus, lower ends only
2 Garlic
1 tb Parsley
1 Yellow onion; chopped
1 pk Silken soft Mori-Nu tofu
1 lb Asparagus
2 tb olive oil
FOR THE STOCK
1 c Leek greens; chopped
4 bn Parsley ; chopped
1 Bay leaf
6 c Stock (see above)
1/2 ts Salt
2 Shallots
1 sl Gingerroot
FOR THE SOUP
3 Leeks; white parts only
1 ts Fresh thyme
2 tb White miso

Servings

INSTRUCTIONS

Snap off the lower ends of asparagus where they easily break and bend. Chop these and add to the other stock ingredients with 8 cups water. Bring to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of the asparagus and set aside. Chop the middle pieces and set aside. Saute the leeks, onions and shallots in olive oil over medium heat for 5 minutes, stirring often. Add the middle pieces of asparagus, salt, pepper and parsley and stock. Simmer for 10 minutes or until asparagus is tender. Blend with the miso and strain well through a fine screen or food mill. Blend the tofu and add to the soup. In another pot bring a few cups of water to a boil with a little salt. Cook the asparagus tips until crisp-tender and strain in a colander. Garnish soup with asparagus tips. Serves 6-8. From DEEANNEs recipe files

NOTES

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Puree of Asparagus Soup

1 White onion; chopped
1 Celery stalk; chopped
5 Black peppercorns
1/8 ts Black pepper
1/8 ts White pepper
1 lb Asparagus, lower ends only
2 Garlic
1 tb Parsley
1 Yellow onion; chopped
1 pk Silken soft Mori-Nu tofu
1 lb Asparagus
2 tb olive oil
 FOR THE STOCK
1 c Leek greens; chopped
4 bn Parsley chopped
1 Bay leaf
6 c Stock (see above)
1/2 ts Salt
2 Shallots
1 sl Gingerroot
 FOR THE SOUP
3 Leeks; white parts only
1 ts Fresh thyme
2 tb White miso

Snap off the lower ends of asparagus where they easily break and bend.  Chop these and add to the other stock ingredients with 8 cups water. Bring  to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of  the asparagus and set aside. Chop the middle pieces and set aside.     Saute the leeks, onions and shallots in olive oil over medium heat for 5  minutes, stirring often. Add the middle pieces of asparagus, salt, pepper  and parsley and stock. Simmer for 10 minutes or until asparagus is tender.  Blend with the miso and strain well through a fine screen or food mill.     Blend the tofu and add to the soup. In another pot bring a few cups of  water to a boil with a little salt. Cook the asparagus tips until  crisp-tender and strain in a colander. Garnish soup with asparagus tips.  Serves 6-8.     From DEEANNEs recipe files

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Nutrition

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Serving Size: 1 Serving (129g)
Recipe Makes: 8 Servings

Calories: 35
Calories from Fat: 11 (31%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 134.5mg		5 %
Potassium 173.2mg		5 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 3.6g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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