Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chopped onions 2 lg Potatoes
1/4 c Vegetable oil 2 qt Vegetable stock
1/3 c Sesame seeds 1 ts Sesame oil
2 lb Asparagus Pepper

In a soup kettle, saute onions in oil till soft.

Toast sesame seeds in a dry skillet over medium heat or on a baking
sheet in a 350F oven, until lightly browned, about 3 to 5 minutes.

Trim asparagus. Cut spears into 1" pieces reserve tips. Add
asparagus (except tips), potatoes, stock hal sesame seeds to the
pot. Cover simmer, until the vegetables are tender.

Puree the soup in small batches. Return to the kettle add the
asparagus tips, sesmae oil pepper. Simmer for 2 minutes. Serve
hot or chilled.

"Vegetarian Gourmet", Spring 1994
Submitted By MARK SATTERLY On 04-03-95

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