Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil
potatoes until extremely tender. While this is happening, wash asparagus.
Remove woody ends. Cut into 1" sections, setting aside tips. Add non-tip
sections to potato pot and cook until asparagus has gone beyond bright
green to olive green (but not brown
:)). Add dill. Asparagus should be soft enough to mash along with
potatoes, in the cooking water. Don't throw out any of the cooking water.
lightly brown flour in a small saucepan and allow to cool somewhat before
adding rice milk. Add liquid gradually to make a smooth pseudo-roux and
add the roux to the soup. Add the asparagus tips and continue cooking the
soup just until they are tender and bright green. Salt to taste. Yum.
Source: Apparent Original
Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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