Tonight's vegetarian recipe is for Asparagus Soup from the cookbook Simply in Season:
1 lb. asparagus
Cut off tip ends and blanch until tender, 3-5 minutes. Drain (saving the water for some of the broth) and set aside asparagus tips. Chop the spears, peeling the tough ends first if needed.
2 c. water or broth
1 med. potato (peeled and chopped)
1 sm. onion (chopped; optional)
1 stalk celery or celery leaves (chopped; optional)
Cook with chopped asparagus spears until soft, 15-20 minutes. Remove from heat, cool slightly and puree until smooth. Return to heat.
2 c. broth
1 c. dry milk powder
2 T. flour
salt and pepper to taste
Blend separately. Add to soup and cook over medium heat, stirring constantly until mixture thickens slightly.
1/2 c. plain yogurt
Drain yogurt slightly through a fine mesh strainer or cheesecloth. Place a dab of yogurt in each bowl and pour hot soup over it. Garnish with the reserved asparagus tops.
We both agreed that this soup was delicious. Actually I should say the three of us...baby girl really loved it too!