- 2 pounds asparagus
- 1 tablespoon soy butter or olive oil
- 2 cups chopped onion
- 1 1/2 teaspoons salt
- 3 tablespoons unbleached white flour
- 2 cups water
- 2 cups soy milk
- 4 tablespoons parmesan cheese (soy OK)
- white pepper, to taste
- 2 tablespoons minced fresh dill, up to 3
Yield: 4 to 5 servings
Break off and discard the tough asparagus bottoms. Slice off the
tips and set them aside. Chop the remaining stalks into 1-inch
Melt the butter in a medium-sized skillet. Add the onion, asparagus
stalks, and salt. Saute for about 10 minutes over medium heat.
When the onions are clear and soft, sprinkle in 2 tablespoons of
the flour while constantly stirring. Cook over the lowest possible
heat, stirring frequently, another 5 to 8 minutes.
Add water, stirring constantly. Heat to a boil, then turn down to
a simmer. After about 5 minutes, sprinkle in the remaining tablespoon
of flour, mixing well. Cook another 8 to 10 minutes, stirring
Puree the soup with the soy milk, either with a hand-held immersion
blender, or bit-by-bit in a food processor or blender. (If using
either of the latter two, return the puree to a kettle or large
saucepan.) Season with white pepper fresh dill,and cheese,then
taste to correct the salt.
Steam the reserved asparagus tips until just tender. Add these to
the soup, heat very gently (don't boil it!) and serve immediately
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.