Asparagus Soup

Recipe Ingredients

2 lbs	908g / 32oz	Asparagus
2 lbs	908g / 32oz	Potatoes (large)
2 tablespoons	30ml	Dill
1/4 cup	15g / 0.5oz	Unbleached flour
1 cup	237ml	Rice milk
1 pinch		Salt to taste

Recipe Instructions

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. 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.

Source:
Francine Prince

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