Asparagus Bisque

Number of Servings: 
  • 1 large bunch (about 1 pound) fresh asparagus 
  • 3 c water or vegetable stock
  • 2 Tbsp vegetable broth powder
  • 2 leeks (about 2 c), mostly white parts and some green, sliced thinly
  • 1 small yellow onion, chopped small
  • 2 shallots, peeled and minced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp chopped fresh parsley
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1/2 package Mori-Nu Silken Lite Firm Tofu, pureed to become 3/4 cup by volume
  • 1 Tbsp white miso
  1. Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up.
  2. Cut asparagus into 2 inch pieces.
  3. Add all ingredients, except tofu and miso, to a large soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.
  4. Turn off heat. Add tofu and miso to soup and cool for about 10-15 minutes.
  5. Puree the soup in blender until it's smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Best served with croutons or chopped chives.
Nutrition Info: 

Calories: 110, Total Fat: 41g (saturated fat: .6g, polyunsaturated fat: 2.3g), Total Carbohydrate: 14.7g (dietary fiber: 2.9g, sugars 3.3g), Protein: 8.8g