"Cream" of Asparagus Soup
Serves 4
- 1 teaspoon sesame oil
- 4 green onions, minced (including greens)
- 2 stalks celery, cut into 1/2" slices
- 3/4 lb asparagus, trimmed and peeled
- 4 1/2 cups water
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 2 tablespoon fresh dillweed
In a saucepan, sauté green onions and celery for 2 minutes. Cut tips off asparagus and set aside. Slice stalks into 1" pieces. Combine all ingredients except asparagus tips and dill with the onions and celery. Bring to a boil, reduce heat, and simmer 30 minutes. Puree soup in a blender or food processor and return to the saucepan. Add asparagus tips and fresh dill, simmering 3 minutes over low heat. Adjust seasonings and serve.