Asparagus Soup
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Ingredients (use vegan versions):
- 2 lbs asparagus
- 2 large potatoes
- 2 tablespoon dill
- 1/4 cup unbleached flour
- 1 cup rice milk
- salt
Directions:
Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil
potatoes until extremely tender. While this is happening, wash asparagus.
Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip
sections to potato pot and cook until asparagus has gone beyond bright green
to olive green (but not brown :)). Add dill. Asparagus should be soft enough
to mash along with potatoes, in the cooking water. Don't throw out any of the
cooking water.
lightly brown flour in a small saucepan and allow to cool somewhat before
adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add
the roux to the soup. Add the asparagus tips and continue cooking the soup
just until they are tender and bright green. Salt to taste. Yum.
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