Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Chopped onions |
¼ cup | Vegetable oil |
⅓ cup | Sesame seeds |
2 pounds | Asparagus |
2 larges | Potatoes |
2 quarts | Vegetable stock |
1 teaspoon | Sesame oil |
\N \N | Pepper |
In a soup kettle, saute onions in oil till soft.
Toast sesame seeds in a dry skillet over medium heat or on a baking sheet in a 350F oven, until lightly browned, about 3 to 5 minutes.
Trim asparagus. Cut spears into 1" pieces & reserve tips. Add asparagus (except tips), potatoes, stock & hal sesame seeds to the pot. Cover & simmer, until the vegetables are tender.
Puree the soup in small batches. Return to the kettle & add the asparagus tips, sesmae oil & pepper. Simmer for 2 minutes. Serve hot or chilled.
"Vegetarian Gourmet", Spring 1994 Submitted By MARK SATTERLY On 04-03-95