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.
Presented by: Chef Mark McKinney
Date: July 31, 2014