Puree of Asparagus Soup
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| stock | |||
| 1 | pound |
asparagus
lower ends only |
|
| 1 | cup |
leeks
greens, chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
chopped |
|
| 1 | each |
yellow onion
chopped |
*
|
| 4 | bunch |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
| 5 | each |
black peppercorns
|
*
|
| 1 | slice |
ginger root
|
*
|
| ½ | teaspoon |
salt
|
|
| soup | |||
| 1 | pound |
asparagus
|
|
| 2 | tablespoons |
olive oil
|
|
| 3 | each |
leeks
white parts only |
*
|
| 1 | each |
white onion
chopped |
*
|
| 2 | each |
shallots
|
*
|
| 1 | teaspoon |
thyme
fresh |
*
|
| 1 | tablespoon |
parsley leaves
|
|
| 6 | cups |
stock
(see above) |
|
| 1 | package |
tofu
|
*
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
miso paste
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| stock | |||
| 453.6 | g |
asparagus
lower ends only |
|
| 237 | ml |
leeks
greens, chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
celery stalks
chopped |
|
| 1 | each |
yellow onion
chopped |
*
|
| 4 | bunch |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
| 5 | each |
black peppercorns
|
*
|
| 1 | slice |
ginger root
|
*
|
| 2.5 | ml |
salt
|
|
| soup | |||
| 453.6 | g |
asparagus
|
|
| 3E+1 | ml |
olive oil
|
|
| 3 | each |
leeks
white parts only |
*
|
| 1 | each |
white onion
chopped |
*
|
| 2 | each |
shallots
|
*
|
| 5 | ml |
thyme
fresh |
*
|
| 15 | ml |
parsley leaves
|
|
| 1.4 | l |
stock
(see above) |
|
| 1 | package |
tofu
|
*
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
white pepper
|
|
| 3E+1 | ml |
miso paste
white |
|
Directions
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 to 25 minutes and strain.
Cut off the very tips of the asparagus and set aside.
Chop the middle pieces and set aside.
Sauté 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.
