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Asparagus-Basil Soup

Ingredients

• 1 pound asparagus, tips cut off
• 1 14-ounce can vegetable broth
• 1 1/2 cups loose-pack frozen chopped hash brown potatoes
• 1 cup water
• 1 cup regular soy milk or rice milk
• 1/2 cup chopped basil
• Salt
• Ground black pepper
• Basil leaves (optional)

Directions

1. Break off woody bases where asparagus spears snap easily.
2. Chop remaining asparagus stalks.
3. In a saucepan, combine chopped asparagus stalks, broth, and potatoes.
4. Bring to boiling.
5. Reduce heat.
6. Cover and simmer 5 minutes or just until asparagus is barely tender.
7. Remove from heat.
8. Cool for 5 minutes.
9. Transfer mixture to a blender and blend until smooth.
10. Return pureed mixture to saucepan.
11. In a saucepan combine the water and reserved asparagus tips.
12. Simmer, uncovered, for 3 minutes.
13. Drain.
14. Add soy milk to pureed mixture.
15. Stir until well mixed.
16. Stir in chopped basil.
17. Heat through.
18. Stir in asparagus tips.
19. Season to taste with salt and pepper.
20. Garnish each serving with basil leaves.
21. Serve immediately.

Attribution