Asparagus Soup

Makes about 10 cups

4 bunches pencil organic asparagus (about 4 pounds)
4 teaspoons sea salt, plus more for blanching water
2 tablespoons cold pressed extra virgin olive oil
2 medium organic onions, finely chopped (2 cups)
1/2 teaspoon freshly ground pepper
6 cups vegetable stock

1. Trim the asparagus, discarding tough ends, or you can peel them and use them. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.

2. Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips, plus peeled ones. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.

3. In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.

4. Working in batches of no more than 2 cups, transfer to a blender, and purée. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips.

Original recipe from Martha Stewart modified by Angls4hope.

ASPARAGUS SOUP

Blend:
1 cup hot bottledwater
1/2 cup organic walnuts

Add and blend:
2 cups raw organic asparagus
1 stick of organic celery
2 tbs minced organic parsley
2 tsp organic onion
1 tsp cold-pressed extra virgin olive oil
1 cup more hot water

Serve with Essene bread. See below.


ESSENE BREAD

4 cups soaked wheatberries 1/2 to 1 cup minced vegetables
2 tgs seasoning (caraway seed, poppy seed, sesame seed,
garlic, etc)

Soak wheat 15 hours and then allow to drain 15 hours.
Grind the wheat, add vegetabless, season on top, form
loaf. "Bake" in the sun or warm place(70-90 deg) until
firm (12-24 hrs). Bread may need to be turned so that
bottom will dry.