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asparagus-soup recipe

Date:    Wed, 15 Mar 95 10:48:15 CST
 From:    cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)
 Inspired by .99/pound asparagus, a recipe without tomatoes:
 2 lbs asparagus
 2 large potatoes
 2 T. dill
 1/4 c. unbleached flour
 1 c. rice milk
 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.  Yum.
 kwvegan vegan