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
salt
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