RAVS recipes/Asparagus Veloute

Asparagus Velouté

Ingredients:

2 lb asparagus (reserve tips)	1/4 t pepper
1 C. leeks, finely chopped (include some of tops)	2 T minced fresh dill or 2 t dried
2 t sunflower oil	2 T mellow white miso
1/3 C. sesame seeds, toasted	2 T Dijon mustard
8 C. vegetable stock	1 C. soy milk
3 large potatoes, peeled and cubed	1 T brown rice syrup
1 T gomasio or 1 t salt	8 sprigs fresh dill
1/2 C. carrot, diced

Rinse asparagus. Snap tough ends off spears and discard. Cut in 1" pieces, reserving tips.

In stock pot, sauté leeks in oil until soft, 4 to 6 min. Toast sesame seeds in dry skillet over med. heat, stirring constantly until fragrant and seeds begin to pop, about 2 to 3 min. Add asparagus pieces, half of sesame seeds, and next 5 ingredients to pot with leeks. Bring to boil, reduce heat and cover; simmer until asparagus is tender, 8 to 12 min.

In blender or food processor, process mixture in two or three batches until smooth. Return mixture to pot; add asparagus tips and dill. Simmer 2 to 3 min. Remove from heat.

In a small bowl, whisk together miso and next 3 ingredients until blended. Whisk mixture into soup. Ladle into bowls. Garnish with reserved sesame seeds and dill sprigs.

Serves 8.



appetizers \| salads and dressings \| soups and stews \| main courses \| desserts