Mustard Soup with Asparagus
This is a lovely soup. The asparagus goes very nicely with the mustard, and the mustard is not all that sharp. It’s also a quick and easy soup to make.
Serving Size: 4 Yield: 1 quart
- 1 quart vegetable stock
- 2 tablespoons all purpose flour
- 3-4 tablespoons mild Dijon mustard
- 6 ounces fresh asparagus, trimmed and blanched
- 1/4 cup soy yogurt
- Bring 1 quart of water to a boil and add 2 vegetable bouillon cubes.
- In a small bowl, mix the flour with about 1/4 cup of cold water to form a liquid paste.
- Blanch the asparagus and set aside to await use.
- When the stock has begin to boil, turn down to low heat.
- Add 3 tablespoons of mustard and whisk to blend.
- Add the liquid flour mixture and mix again.
- Turn the heat up to medium.
- Stir the soup constantly until it has become thick.
- Turn the heat down to low.
- Taste the soup, possibly add the 4th tablespoon of mustard (depending on how spicy it is and how you prefer the flavor).
- Add the soy yogurt and mix.
- At last add most of the asparagus pieces reserving a few as garnish.