As striking in color as it is in flavor, this verdant first course is both refreshing and comforting at the same time. Silken tofu adds depth and body to this puréed asparagus soup. Enjoy this on a brisk afternoon for a quick and light lunch or as a prelude to a fish or pasta dish.
- 2 cups fat-free, low-sodium chicken broth or vegetable broth
- 1 medium-sized baked potato, peeled and diced
- 1 cup chopped onion
- 2 medium-sized cloves garlic, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne, or to taste
- 1 1/2 pound fresh asparagus, trimmed and cut into small pieces
- 7 ounces roasted red peppers packed in water, drained
- 8 ounces light silken tofu
In a medium-sized saucepan, bring the broth, potato, onion, garlic, salt, and cayenne to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 3 minutes. Add the asparagus. Cover and simmer until the vegetables are tender, about 5 minutes. Remove from heat and let cool slightly.
Meanwhile, purée the roasted peppers in a blender until smooth. Spoon the puréed peppers into a small bowl and set aside. Rinse out the blender.
Purée the asparagus mixture and tofu in the blender until smooth (or use an immersion blender in the saucepan but be careful not to splatter hot liquid). Ladle the soup into bowls and drizzle the pepper purée over the top. Swirl into the soup with a knife. Serve hot or cold.