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Broccoli (or Asparagus) Soup

This soup is loosely based on Julia Child's basic methods from The Way to Cook, but I tend to improvise with whatever amounts of ingredients I have on hand: just cut the recipe in half if necessary. It's a great way to use up extra veggies.

(Yield: about 2 quarts, about 6-8 servings)

Trim the broccoli (or asparagus). Cut off and save the tiny branches and florets (or 2" of tip) and set aside. Peel the skin from the thick parts of the stem (not necessary for asparagus unless it's especially tough) and chop the stems into 1/4" dice. Barely cover the stems in water in a medium saucepan, bring to boil and cook for 4 or 5 minutes or until just tender. Drain, reserving cooking liquid.

Cook onions in oil in soup kettle until translucent. Add flour and cook for about 3 minutes. Whisk in hot vegetable stock. Add cooked broccoli (or asparagus) stems and simmer for 5 minutes. Puree with immersion blender. Season with pepper and nutmeg to taste.

While soup base is simmering, bring cooking liquid to boil again and blanch florets (asparagus tips) for 2 minutes. Add to the soup pot with the soymilk. Taste again and serve.