Mustard Soup with Asparagus

This is a lovely soup. The asparagus goes very nicely with the mustard, and the mustard is not all that sharp. It’s also a quick and easy soup to make.

Serving Size: 4   Yield: 1 quart

Ingredients:

• 1 quart vegetable stock
• 2 tablespoons all purpose flour
• 3-4 tablespoons mild Dijon mustard
• 6 ounces fresh asparagus, trimmed and blanched
• 1/4 cup soy yogurt

Directions:

1. Bring 1 quart of water to a boil and add 2 vegetable bouillon cubes.
2. In a small bowl, mix the flour with about 1/4 cup of cold water to form a liquid paste.
3. Blanch the asparagus and set aside to await use.
4. When the stock has begin to boil, turn down to low heat.
5. Add 3 tablespoons of mustard and whisk to blend.
6. Add the liquid flour mixture and mix again.
7. Turn the heat up to medium.
8. Stir the soup constantly until it has become thick.
9. Turn the heat down to low.
10. Taste the soup, possibly add the 4th tablespoon of mustard (depending on how spicy it is and how you prefer the flavor).
11. Add the soy yogurt and mix.
12. At last add most of the asparagus pieces reserving a few as garnish.