Asparagus Soup

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Title: Asparagus Soup
Yield: 1 Servings
Categories: Fat-Free


2 lb Asparagus
2 lg Potatoes
2 tb Dill
1/4 c Unbleached flour
1 c Rice milk
1 Salt to taste

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.

Source: Apparent Original

Posted by (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 12] Mar. 16, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen