Cream of Asparagus Soup

It occurred to me as I was cooking today that I don't think I've ever used a recipe for Dad all on its own. I adapt everything! That's why I write them down here.

Dad brought home some asparagus for our Easter dinner - but we had already bought some. "Maybe I should make you some asparagus soup" I said, and his reply was "THAT'S my favorite!" So here we are.

Cream of Asparagus Soup

• 2 1/2 cups vegetable broth
• 1 pound fresh asparagus, chopped, reserve the tips
  
• 1 potato, peeled and thinly sliced
• 1/2 onion, diced
• 3 ribs celery, chopped
• 2 cups soy milk
• 1/2 package soft tofu
  
• 1/4 tsp dried tarragon
• salt and pepper to taste

In a large saucepan, bring the broth to a boil. Add the asparagus, potato, onion and celery and reduce heat to medium low.

Simmer for 25 - 30 minutes.

Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan and add everything else except the asparagus tips. I used an immersion blender rather than a regular one, and used it after I added everything but the asparagus tips.

Add the asparagus tips after blending.

Allow to simmer until thick, approximately another 8-10 minutes.

Roasted Radishes

Another yummy surprise.

1 package radishes
2 tsp Olive oil
Seasonings as desired **

1 Tbsp. coconut oil

Preheat oven to 350 degrees.

Put the 2 tsp. of oil in a baggie with whatever seasonings you want. Shake to coat.

Add coconut oil to a small oven-proof skillet and heat. Add radishes and sate, stirring occasionally, until brown spots form. Put skillet in oven and roast for 15 minutes, stirring at least once.

These were really delicious! Next time I'll try adding radishes to our usual roasted veggies (will have to post that, but basically it's the same thing with baby carrots and whole garlic cloves).

** (why oh why does lemon pepper seem to always have sugar added??)