Chilled Asparagus Soup

Today is the spring equinox, which means we'll enjoy as much sunlight as darkness today. Spring also heralds in asparagus season! Asparagus is one of my favorite vegetables, and this is one of my favorite ways to enjoy it. This soup is as filling as it is delicious—asparagus is a high-fiber option, making it an excellent choice if you’re trying to hack your health by eating 30 fruits, veggies, nuts, seeds, grains, and legumes every week. It's an elegant first course or side dish. Because it’s so filling, this can also be a main dish, accompanied by a wedge of your favorite bread or a serving of crackers.

Ingredients:

1 leek

1 tablespoon olive oil

2 bunches (about 24 stalks per bunch) asparagus

1 teaspoon bottled minced garlic

2 cups vegetable or chicken broth

1 cup water

½ package Mori-Nu tofu

½ cup water

¼ teaspoon ground white pepper

Lemon wedges, for serving

Directions:

Wash outside of leek, then cut off the stem end. Cut through one layer at a time and peel away, then wash thoroughly, until no dirt remains.

Trim leafy ends as needed, then cut leek into 2” pieces. Add olive oil and leek to a large saucepan, and cook over medium heat, stirring often, until leek is just tender, about 10 minutes.

Meanwhile, wash asparagus and cut off woody stem ends. If desired, cut off 12 2” tips from the top of the asparagus for garnish, place the tips in a small microwave-safe bowl, and set aside. Cut remaining asparagus into 2” pieces.

When leek is tender, add asparagus and garlic, and cook, stirring often, until garlic is fragrant, about 3 minutes. Add broth and water. Bring to a boil, then reduce to a simmer and cook, partially covered, for 20-25 minutes, until asparagus is tender, stirring occasionally.

While vegetables simmer, puree tofu and ½ cup water until smooth. Set aside.

If garnishing with asparagus tips, heat tips (in microwave-safe bowl) in microwave for 1-2 minutes, or until just tender. Set aside.

When asparagus is tender, add about 2 cups of vegetables and broth to a blender and puree until very smooth. Continue adding about 2 cups of vegetables and broth to blender until pureed.

Working 1 tablespoon at a time, add pureed vegetables to pureed tofu until tofu is warmed. Add remaining pureed vegetables and white pepper, and stir well to combine. Chill for 4 hours or until cold.

If desired, garnish with asparagus tips. Serve with lemon wedges and add fresh lemon to soup just before enjoying.

COOK’S NOTES: This soup is equally delicious served hot, but do not bring to a boil when cooking or reheating.

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