Cream of Apsaragus Soup

Somewhere amongst the fancy foods with mutiple ingredients, we seem to have lost the art of a dish with a few simple ingredients. Here's one that tastes great.

Cream of Apsaragus Soup

Ingredients:

1 Tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
1 garlic clove, minced
half a kilo of fresh asparagus (roughly 3 bunches) with tough ends removed and discarded (chopped - about 4 cups)
4 cups of vegetable stock
1/3 cup silken tofu, crumbled
Salt and freshly ground black pepper to taste

Method:

1. Heat the oil in a large heavy-bottomed saucepan over a meadium-high heat. Add the onion, celery, and garlic and cook, stirring, for 3 minutes. Add the asparagus and cook, stirring, for 5 minutes more.

2. Add the vegetable stock and bring to the boil. Cover, reduce the heat, and simmer until the vegetables are tender (about 20 minutes). Remove from the heat, add the tofu, and puree the soup using a hand-held belnder. Season with salt and pepper to taste and serve hot.

Source: Adams, M. (2006). Tofu 1-2-3: 125 easy-to-prepare cholesterol-free recipes. John Wiley & Sons: New Jersey

Serves: 4-6

Rating: 4/5