recipes with

North Dakota Soybean

cream of asparagus soup WITH SOYMILK

Yield: 6 servings

2 pounds asparagus, tips reserved

4 tablespoons soybean oil

1 large diced onion

½ cup diced celery

5 tablespoons flour

4 cups vegetable or chicken stock

1 cup plain soymilk

Salt, pepper, nutmeg, cayenne pepper to taste

In a pot of boiling salted water, cook the asparagus tips until tender — no more than two minutes — drain, and immediately transfer tips to a bowl of ice water. Reserve tips to garnish the soup. In a large saucepot over medium heat, add oil. Add onion, cook and stir until translucent. Add flour, stirring constantly, to incorporate. Slowly whisk in the stock, whisking thoroughly until smooth. Once all of the vegetable stock is incorporated, add the asparagus stalks. Simmer for 30 – 40 minutes. In a blender, add soup in small batches, purée. Using a fine strainer, strain soup to remove any vegetable pulp. Return the soup to the saucepan, bring to boil, then simmer. Add soymilk, stir. Add salt, pepper, nutmeg and cayenne pepper to taste. Divide equally into soup bowls. Garnish with reserved asparagus tips. Serve immediately.