2 1/2 cups vegetable broth or water
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
1/2 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon
• In a large saucepan over medium heat, bring the broth or water to a boil.
• Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
• Pour the soup mixture into a food processor along with the flour and purée until smooth.
• Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.
• Serve Immediately.
Preparation time: 15 to 40 minutes
Makes 6 servings