BISQUE OF FRESH ASPARAGUS
- Author: From Akasha Richmond's The Art of Tofu
- Servings: 4
- Calories per Serving: 144
1 large bunch (about 1 pound) fresh asparagus
3 cups water or vegetable stock
2 Tbsp vegetable broth powder
2 leeks (about 2 cups), mostly white parts and some green, sliced thinly
1 small yellow onion, chopped small
2 shallots, peeled and minced
1 clove garlic, minced
1 tsp chopped fresh thyme leaves
1 Tbsp chopped fresh parsley
1/8 tsp freshly ground black pepper
1/4 tsp salt
1/2 package Morinaga Silken Tofu - Lite Firm, pureed to become 3/4 cup by volume
1 Tbsp white miso
Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up, then cut into 2 inch pieces.
Add asparagus and rest of ingredients except tofu and miso to a 4-quart soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.
Turn off heat, add tofu and miso, and allow to cool for about 10-15 minutes.
Puree the soup in blender until smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Serve with croutons or chopped chives.