Morinaga Recipes!

Bisque of fresh asparagus

From Akasha Richmond's The Art of Tofu (c) 1997 Morinaga Publications

4 servings


Bisque of fresh asparagus
  • 1 large bunch (about 1 pound) fresh asparagus
  • 3 cups water or vegetable stock
  • 2 Tbsp vegetable broth powder
  • 2 leeks (about 2 cups), mostly white parts and some green, sliced thinly
  • 1 small yellow onion, chopped small
  • 2 shallots, peeled and minced
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme leaves
  • 1 Tbsp chopped fresh parsley
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1/2 package Morinaga Silken Tofu - Lite Firm, pureed to become 3/4 cup by volume
  • 1 Tbsp white miso
Cut 2 inches off bottom of asparagus stalks and peel each stalk about 3 inches up, then cut into 2 inch pieces.

Add asparagus and rest of ingredients except tofu and miso to a 4-quart soup pot and bring to a boil. Reduce heat to simmer and cook covered for 30 minutes.

Turn off heat, add tofu and miso, and allow to cool for about 10-15 minutes.

Puree the soup in blender until smooth. Pass through wire mesh strainer to remove any remaining stalk fiber. Serve with croutons or chopped chives.
144 Calories
1g Low fat
24.5g Carb
9g Protein

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