Ingredients

• 2 pounds Asparagus
• 2 large Potatoes
• 2 tablespoons Dill
• 1/4 cup Unbleached flour
• 1 cup Rice milk
• 1 Salt to taste

Directions

• Cut potatoes into small pieces.
• In an approximately 3 qt.
• saucepan, boil potatoes until extremely tender.
• While this is happening, wash asparagus.
• Remove woody ends.
• Cut into 1″ sections, setting aside tips.
• Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown ).
• Add dill.
• Asparagus should be soft enough to mash along with potatoes, in the cooking water.
• Don’t throw out any of the cooking water.
• lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk.
• Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup.
• Add the asparagus tips and continue cooking the soup just until they are tender and bright green.
• Salt to taste.
• Yum.
• Source: Apparent Original Posted by cgibas@cysteine.
• ncsa.
• uiuc.edu (Cynthia Gibas) to the Fatfree Digest [Volume 16 Issue 12] Mar.
• 16, 1995.
• Individual recipes copyrighted by originator.
• FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV.
• Archived through kindness of Karen Mintzias, km@salata.com.
• 1.
• 80á File ftp://www.idiscover.
• co.
• uk/pub/food/mealmaster/recipes/fatfreex.biz