Recipe Cottage


LOCATION: Recipes >> Vegetarian >> Asparagus Soup 01

Print this Recipe    Asparagus Soup 01

Cream of Asparagus Soup with Dill

2 pounds asparagus
1 tablespoon soy butter or olive oil
2 cups chopped onion
1 1/2 teaspoons salt
3 tablespoons unbleached white flour
2 cups water
2 cups soy milk
4 tablespoons parmesan cheese (soy OK)
white pepper, to taste
2 tablespoons minced fresh dill, up to 3

Yield: 4 to 5 servings

Break off and discard the tough asparagus bottoms. Slice off the
tips and set them aside. Chop the remaining stalks into 1-inch

Melt the butter in a medium-sized skillet. Add the onion, asparagus
stalks, and salt. Saute for about 10 minutes over medium heat.
When the onions are clear and soft, sprinkle in 2 tablespoons of
the flour while constantly stirring. Cook over the lowest possible
heat, stirring frequently, another 5 to 8 minutes.

Add water, stirring constantly. Heat to a boil, then turn down to
a simmer. After about 5 minutes, sprinkle in the remaining tablespoon
of flour, mixing well. Cook another 8 to 10 minutes, stirring

Puree the soup with the soy milk, either with a hand-held immersion
blender, or bit-by-bit in a food processor or blender. (If using
either of the latter two, return the puree to a kettle or large
saucepan.) Season with white pepper fresh dill,and cheese,then
taste to correct the salt.

Steam the reserved asparagus tips until just tender. Add these to
the soup, heat very gently (don't boil it!) and serve immediately


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.