Practicing awareness has many benefits, and one is that we're more likely not to miss the relatively short asparagus season in early spring. Recently, we had this tasty soup with a yummy spinach-tofu spread and fresh lettuce from the garden. It just doesn't get any better than this. Hooray for Spring!
Gassho,
Rebecca
Asparagus Soup
1 medium potato, peeled and cut into small chunks
1 cup onion, chopped
1 1/2 pounds fresh asparagus, chopped
4 stalks celery, chopped
2 tsp. salt
1/8 tsp. pepper
1 Tbs. flour (white, spelt, or whole wheat)**
1 cup soymilk or milk
1. Saute the onion in a bit of water until tender.
2. Add the potatoes, asparagus, celery, and enough water to just cover the vegetables, and bring it all to a boil. Simmer until everything is tender.
3. Meanwhile, toast the flour in a dry skillet until lightly browned. Allow it to cool for a couple of minutes, then whisk it into the milk and gently bring it to a simmer, stirring constantly to prevent burning. This gravy will thicken as it comes to a boil. When it has, stir it into the soup. Add more water if needed.
4. Puree the soup.
**You can skip the gravy altogether and just add warm milk to the soup, however, that will make a slightly thinner soup.
Makes 8 cups