Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Vegetable broth or water |
| 1 pounds | Fresh asparagus; cut into 1/2 inch pieces |
| 1 large | Potato; thinly sliced |
| ½ medium | Onion; chopped |
| ½ cup | Celery; chopped |
| 2 tablespoons | Flour |
| 2 cups | Soy milk |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Tarragon |
In a large saucepan over med heat, bring the broth to a boil. Add the asparagus, potato, onion and celery, then reduce the heat and cook for 25-30 mins.
Pour the soup mixture into a food processor along with the flour and puree until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated thru.
Serve immediately.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95