Puree Of Asparagus Soup

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Soups, Vegan, Vegetarian	8	Servings

INGREDIENTS

1	lb	Asparagus, lower ends only
1	c	Leek greens, chopped
1		Bay leaf
1		Celery stalk, chopped
1		Yellow onion, chopped
4		Parsley, chopped
2		Garlic cloves
5		Black peppercorns
1		Gingerroot
1/2	t	Salt
1	lb	Asparagus
2	T	Olive oil
3		Leeks, white parts only
1		White onion, chopped
2		Shallots
1	t	Fresh thyme
1	T	Parsley
6	c	Stock, see above
1		Silken soft Mori-Nu tofu
1/8	t	Black pepper
1/8	t	White pepper
2	T	White miso

INSTRUCTIONS

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 20-25 minutes and strain. Cut  off the
very tips of the asparagus and set aside. Chop the middle  pieces and
set aside.  Saute 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.  From
DEEANNE's recipe files  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 168 Calories From Fat: 50 Total Fat: 5.7g Cholesterol: 0mg Sodium: 388.1mg Potassium: 1094.5mg Carbohydrates: 26.7g Fiber: 4.7g Sugar: 1.1g Protein: 7.1g