Total Calories: 19
Put 1/4 cup of the broth and the onion, leek, fennel, garlic, and shallot in a medium pot over medium heat. Cook, stirring occasionally, for 10 minutes. Do not brown the vegetables.
Cut the upper tips off the asparagus stalks and set the tips aside. Cut 1 inch off the bottom of the asparagus stalks and discard the bottoms. Slice the stalks into 1-inch pieces, add them to the pot, and cook for 5 minutes. Add the remaining 53/4 cups of broth, increase the heat to medium-high, and simmer, stirring occasionally, for 20 minutes.
Meanwhile, put the spinach and water in a blender and process on high speed until completely smooth and even in color, with no flecks of green remaining. Strain through a coffee filter. Reserve the liquid and discard the filter and its contents. Pour the liquid into a small saucepan over mediumlow heat and bring to a simmer. Use a ladle to skim off all the green foam that forms on the surface and put the foam in a small bowl. Discard the remaining liquid.
When the soup is finished cooking, stir in the soymilk and the spinach foam. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer into a large bowl. Pour into a clean pot (or rinse out the pot used earlier). Bring to a simmer over medium-high heat. Stir in the asparagus tips and simmer for 1 minute. Serve hot.
Stored in a sealed container in the refrigerator, Cream of Asparagus Soup will keep for 3 days. Reheat before serving.
Note: The spinach foam can be omitted from the recipe to save time. However, the soup won’t be as vibrantly green.
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