Recipe - Puree Of Asparagus Soup

FOR THE STOCK
1 pound Asparagus, lower ends only
1 cup Leek greens; chopped
1 Bay leaf
1 Celery stalk; chopped
1 Yellow onion; chopped
4 bn Parsley; chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
One half teaspoon Salt

FOR THE SOUP
1 pound Asparagus
2 tablespoon Olive oil
3 Leeks; white parts only
1 White onion; chopped
2 Shallots
1 teaspoon Fresh thyme
1 tablespoon Parsley
6 cup Stock (see above)
1 pack Silken soft MoriNu tofu
1/8 teaspoon Black pepper
1/8 teaspoon White pepper
2 tablespoon White miso

Snap off the lower ends of asparagus where they easily break and bend.
Chop these and add to the other stock ingredients with 8 cups water. Bring
to a boil and simmer for 2025 minutes and strain. Cut off the very tips of
the asparagus and set aside. Chop the middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil over medium heat for 5
minutes, stirring often. Add the middle pieces of asparagus, salt, pepper
and parsley and stock. Simmer for 10 minutes or until asparagus is tender.
Blend with the miso and strain well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot bring a few cups of
water to a boil with a little salt. Cook the asparagus tips until
crisptender and strain in a colander. Garnish soup with asparagus tips.
Serves 68.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini