Cream of Asparagus Soup

Judy Peterson

1 lb asparagus

6 cups chicken stock

¼ cup chopped onions

¼ cup chopped celery

3 TB butter (4)

3 TB flour

1 cup milk

Blended silk tofu

Remove tips from asparagus. Cut stalks into pieces. In sauce-pan cook stock, stalks, onion, and celery until soft. Purge in a blender (if you desire a smooth consistency). In a new pan, melt butter and stir in flour. Slowly add milk (and tofu), blend well. Heat in crock pot or double boiler until hot. In the meantime, cook the tips in salted water until tender. Add to soup before serving.