Asparagus Soup
Source of Recipe
Mai
List of Ingredients
Asparagus Soup
2 pounds asparagus
2-3 med Yukon Gold potatoes
2 tablespoons dill
¼ cup unbleached flour
1 cup rice milk
1/3 cup chicken broth
1 salt to taste
Recipe
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 and chicken broth.
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.
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