1.25 pounds chopped asparagus spears

2 tsp olive oil

2c diced yellow onion

3c vegetable stock

1c soy milk

2 TBS lemon juice

1 TBS chopped fresh tarragon

1/2 tsp salt

pinch black pepper


In a preheated saute pan, saute asparagus in oil over medium heat until lightly browned. Add onions and cook to translucent.

Add vegetable stock and simmer until asparagus is tender, about 10-15 minutes. Remove from heat and cool slightly.

Stir in soy milk, lemon juice and tarragon, Season with salt and pepper. Puree in blender and strain through a china cap.

Reheat and serve.

Note: reserve 4 asparagus tips and cut in half. Place 2 halves on top of soup for garnish.

Serves 4.

Presented by: Chef Mark McKinney

Date: July 31, 2014

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