Sesame-asparagus soup
6 servings
Ingredients
| Quantity | 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 |
| Pepper | ||
Directions
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