Asparagus Bisque with Thyme
1-½ lbs Fresh Asparagus; washed onions, chopped
2 Leeks, chopped
1 Cup Celery, chopped
6 Cups Stock or Water
1 tsp. Fresh Thyme
½ Cup Soy Milk
3 Tbsp. Seasonal Miso
Unrefined Salt to taste. Fresh Ground Black Pepper to taste.
Sauté leeks, onions, celery and asparagus in oil. Cut asparagus into 1 inch stalks, reserving the tips. Steam tips separately. Add stock mixture to veggies. Cook 20 minutes. Add soy mild and Miso. Puree.
Season to taste with salt and pepper and garnish with Asparagus tips.
1–½ lbs Fresh Asparagus, washed; Red Bell Pepper, chopped
1 Cup Corn
1 Cup Leeks, chopped
½ Cup Parsley, chopped
1 tsp. Toasted Sesame Oil
2 tsps. Tamari
½ Cup Scallions, chopped
1 Pkg. Noodles, cooked Sesame Seeds for Garnish
Steam the vegetables. Cook the pasta. Add vegetables to pasta and drain. Add oil, tamari, scallions and sesame seeds. Garnish with Umeboshi Cream.