Bisque Of Fresh Asparagus Recipe

• 1 lrg bunch, (1 lb) fresh asparagus
• 3 c. water Or possibly vegetable stock
• 2 Tbsp. vegetable broth pwdr
• 2 x about 2 c. leeks, mostly the white part and some of the green, sliced thin
• 1 sm yellow onion, minced small
• 2 x shallots, peeled and chopped
• 1 x clove garlic, chopped
• 1 tsp minced fresh thyme
• 1 Tbsp. minced fresh parsley
• 1/8 tsp freshly grnd black pepper
• 1/4 tsp salt
• 1/2 pkt Mori-Nu Lite Tofu (hard), pureed to become
• 3/4 c. by volume
• 1 Tbsp. white miso

1. Cut 2 inches off the bottom of the asparagus stalks and peel each stalk about 3 inches up.
2. Cut the asparagus into 2 inch pcs.
3. Add in the asparagus and rest of the ingredients except tofu and miso to a 4 quart soup pot and bring to a boil.
4. Reduce heat to a simmer and cook covered for 30 min.
5. Turn off heat.
6. Add in the tofu and miso to the soup and cold for about 10-15 min.
7. Puree the soup in a blender till it's smooth.
8. Pass through a wire mesh strainer to remove any remaining asparagus stalk fiber.
9. Serve with croutons.

fresh asparagus, water, vegetable broth pwdr, leeks, yellow onion, shallots, clove garlic, thyme, parsley, black pepper, salt, become, by volume, white miso

Taken from cookeatshare.com/recipes/bisque-of-fresh-asparagus-84879 (may not work)