Bisque of Fresh Asparagus

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Bisque of Fresh Asparagus

 

Recipe By :The Art of Tofu, Akasha Richmond

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large bunch (1 lb) fresh asparagus

3 cups water OR vegetable stock

2 tablespoons vegetable broth powder

2 about 2 cups leeks, mostly the white part and some of

the green -- sliced thin

1 small yellow onion -- chopped small

2 shallots -- peeled and minced

1 clove garlic -- minced

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

1/8 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/2 package Mori-Nu Lite Tofu (firm) -- pureed to become 3/4 cup by

volume

1 tablespoon white miso

 

Cut 2 inches off the bottom of the asparagus stalks and peel each stalk about 3

inches up. Cut the asparagus into 2 inch pieces. Add the asparagus and rest of

the ingredients except tofu and miso to a 4 qt soup pot and bring to a boil.

Reduce heat to a simmer and cook covered for 30 minutes.

Turn off heat. Add the tofu and miso to the soup and cool for about 10-15

minutes. Puree the soup in a blender until it's smooth. Pass through a wire

mesh strainer to remove any remaining asparagus stalk fiber. Serve with

croutons.

 

 

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Per serving: 32 Calories (kcal); trace Total Fat; (9% calories from fat); 2g

Protein; 6g Carbohydrate; 0mg Cholesterol; 293mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0