Bisque if Fresh Asparagus recipe vegan

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This is another delicious recipe from one of my favorite cookbooks.

The Art of Tofu by Akasha Richmond - health food chef of the stars.

 

 

Bisque of Fresh Asparagus

 

1 large one pound bunch of asparagus

3 cups of veg. stock or water

2 tbls. veg. o chik broth powder

2 leeks (2 cups) white part with some green, sliced thinly

1 small onion, chopped finely

2 shallots peeled and minced (sub. with 2 garlic cloves if needed)

1 garlic clove, minced

1 teaspoon fresh thyme leaves (sub with a little dried)

1 Tbl. fresh parsley, chopped (I sub. with cilantro sometimes)

1/8 teaspoon black pepper

1/4 teaspoon salt

1/2 pkg. Mori-Nu Lite Tofu firm (pureed to make 3/4 cup)

1 Tbl. white miso, (I use any miso really & it works)

 

Cut 2 inches off the bottom of the asparagus unless you are like I am, I make

sure the produce man isn't looking and I break some of those white ugly ends

off. Oh come on, I'll bet some of you do it too.......LOL

Peel each asparagus stalk from the bottom up about 3 inches,and cut into 2

inch pieces. Add the asparagus and the balance of the ingredients except tofu

and miso, to a 4 quart soup pot and bring to a boil. Reduce heat and cook

covered for 30 minutes.

Turn heat off. Add the tofu and miso, stir to blend and let soup coolfor

about 15 minutes. Puree the soup with a hand held blender or in the blender.

Press soup through the wire mesh strainer to remove

any remaining asparagus stalk fibers. Serve warm with croutons on top. I

like some diced avocado on top of mine.

*Note-You can sub the asparagus with broccoli or zucchini if you like.

 

 

 

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