Makes: 10 | Prep Time: 10 min. | Cook Time: 25 min.

(No Ratings Yet)

 Loading ...

Ingredients

• 4 cups peeled, diced Potatoes
• 4 cups vegetable broth, boiling ("chicken" flavored, if available)
• 1-1/2 cups frozen peas, thawed
• 12 ounces fresh asparagus, trimmed & cut in to 3-inch pieces2stalks celery, with tops chopped
• 1/3 cup mellow white miso,
• 1/4 cup white wine
• 1 medium, sweet onion, chopped (Vidalia, Maui, etc.),
• 1 large shallot, minced
• 12.3 ounces(1 package) lite silken tofu
• 1/2 cup nutritional yeast
• 1-1/2 teaspoons olive oil
• 8 cloves garlic, minced,
• 1 teaspoon granulated garlic
• 1/4 teaspoon crushed red pepper,
• 1 teaspoon lemon pepper
• 1 teaspoon ground sage
• 2 tablespoons chopped fresh tarragon, Fresh tarragon for garnish
• 1/2 teaspoon dried thyme

Directions

1. In a 5 quart saucepan, warm oil and crushed pepper over medium high flame, 1 minute.
2. Add the garlic, onion, shallots and celery and saute 3 minutes before adding the potatoes. Cook mixture 10 minutes, stirring frequently. Add the hot broth, asparagus and peas.Bring to a boil; then reduce heat to low, simmering about 15 minutes or until the vegetables are tender.
3. Remove the soup in batches to the food processor and puree each batch.Return the pureed soup to the pot and continue to simmer. Place the tofu in the food processor; blend until smooth, add nutritional yeast and blend.
4. Remove 2 cups of puree and add to the tofu mixture.Process with the tofu mixture and return to the pan, stirring to blend.In a small bowl, blend the miso with the wine and add to the soup along with the spices. Simmer soup 5 minutes, or until ready to serve. Do not boil.