4 tablespoons olive oil

½ cup chopped onion

3 tablespoons flour

6 ¼ cups vegetable broth

1 tablespoon chopped fresh tarragon

½ cup plain soy or regular yogurt

Salt and Pepper to taste

 

Remove woody ends of asparagus and blanch spears in boiling water until just tender. Drain and allow asparagus to cool. Remove tips from asparagus and chop spears into ½ inch pieces. Heat oil in pan, add onion and cook until onion is translucent. Add asparagus stems (no asparagus tips) and cook covered until asparagus is softened. Add flour, stir and cook 3 to 4 minutes while stirring frequently to prevent burning. Add vegetable broth and season with salt and pepper. Bring soup to a boil then simmer for 30 minutes. Allow soup to cool, then puree in food processor. Strain soup to remove coarse fibers. Stir in retained asparagus tips, yogurt and tarragon. Chill for at least four hours before serving. Taste and adjust seasonings again before serving.

   When we sat down at the table, my father joined us. He was happily chatting about something he saw on television. He took a spoonful of soup and put it in his mouth.

   “Lord it’s cold!” he exclaimed.

   Mom and I laughed as my father told me I forgot to warm the soup. I told him the soup was supposed to be served cold. He gave me a look that distinctly said, “I do not like green eggs and ham . . . I do not like them Sam-I-Am!”. With a grunt, he picked up his bowl and put it in the microwave while we were still laughing at his reaction.

   After it was warmed, he said it was quite good. Then he told me that directions did not need to be followed so strictly.

   Chilled Asparagus Soup at VeggieVixen.com, good cold or warm.