Kitchen Corner

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