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Ingredientes
- 1 lrg bunch, (1 lb) fresh asparagus
- 3 c. water Or possibly vegetable stock
- 2 Tbsp. vegetable broth pwdr
- 2 x about 2 c. leeks, mostly the white part and some of the green, sliced thin
- 1 sm yellow onion, minced small
- 2 x shallots, peeled and chopped
- 1 x clove garlic, chopped
- 1 tsp minced fresh thyme
- 1 Tbsp. minced fresh parsley
- 1/8 tsp freshly grnd black pepper
- 1/4 tsp salt
- 1/2 pkt Mori-Nu Lite Tofu (hard), pureed to become
- 3/4 c. by volume
- 1 Tbsp. white miso
Direcciones
- Cut 2 inches off the bottom of the asparagus stalks and peel each stalk about 3 inches up. Cut the asparagus into 2 inch pcs. Add in the asparagus and rest of the ingredients except tofu and miso to a 4 quart soup pot and bring to a boil. Reduce heat to a simmer and cook covered for 30 min.
- Turn off heat. Add in the tofu and miso to the soup and cold for about 10-15 min. Puree the soup in a blender till it's smooth. Pass through a wire mesh strainer to remove any remaining asparagus stalk fiber. Serve with croutons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 21 | |
| Calories from Fat 3 | 14% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 354mg | 15% |
| Potassium 47mg | 1% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 1.49g | 2% |
