*  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      pound         Asparagus -- lower ends only
   1      cup           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      slice         Gingerroot
     1/2  teaspoon      Salt
                        -----FOR THE SOUP-----
   1      pound         Asparagus
   2      tablespoons   Olive oil
   3                    Leeks -- white parts only
   1                    White onion -- chopped
   2                    Shallots
   1      teaspoon      Fresh thyme
   1      tablespoon    Parsley
   6      cups          Stock (see above)
   1      package       Silken soft Mori-Nu tofu
     1/8  teaspoon      Black pepper
     1/8  teaspoon      White pepper
   2      tablespoons   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.


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