Instructions: Cut 2 inches off the bottom of the asparagus stalks and peel each stalk about 3 inches up. Cut the asparagus into 2 inch pieces. Add the asparagus and rest of the ingredients except tofu and miso to a 4 qt soup pot and bring to a boil. Reduce heat to a simmer and cook covered for 30 minutes.

Turn off heat. Add the tofu and miso to the soup and cool for about 10-15 minutes. Puree the soup in a blender until its smooth. Pass through a wire mesh strainer to remove any remaining asparagus stalk fiber. Serve with croutons.

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