Friday, October 21, 2016

Cream of Asparagus Soup


My daughter had a meeting at school and I ended up being the only one home at meal time.  I had a pretty large amount of asparagus in the fridge that I wanted to use up.  (I used half for this meal and saved half for another.). 

I didn't really want to dirty up a lot of dishes so I decided to go with soup.  

These are my pithy directions:

Cut up 1/2 onion
Cut your asparagus into bite sized pieces.
Put in a saucepan.
Cover with water and add salt.
Cook until tender.
Spoon out veggies and put in blender.
Drop in 1/4 of a block of extra firm tofu.
Blend well.
Slowly add in reserved boiling water until desired consistency.

That's it.  (I just saved a few pieces to go on top for presentation.)

This was delicious!  Very fresh flavor and very filling.

2 comments:

  1. Replies
    1. I do, too. Most of the idea recipes I could find had heavy coconut milk, which I didn't particularly want. The little bit of tofu added the creaminess and upped the protein count. A bit of a win win for me.

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