*  Exported from  MasterCook  *
 
                          PUREE OF ASPARAGUS SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE STOCK-----
    1       lb           Asparagus, lower ends only
    1       c            Leek greens -- chopped
    1                    Bay leaf
    1                    Celery stalk -- chopped
    1                    Yellow onion -- chopped
    4       bn           Parsley -- chopped
    2                    Garlic cloves
    5                    Black peppercorns
    1       sl           Gingerroot
      1/2   ts           Salt
                         -----FOR THE SOUP-----
    1       lb           Asparagus
    2       tb           Olive oil
    3                    Leeks -- white parts only
    1                    White onion -- chopped
    2                    Shallots
    1       t            Fresh thyme
    1       tb           Parsley
    6       c            Stock (see above)
    1       pk           Silken soft Mori-Nu tofu
      1/8   ts           Black pepper
      1/8   ts           White pepper
    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 DEEANNE’s recipe files
  
 
 
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