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.
