Asparagus Soup with Buckwheat Noodles

Servings:

2 lb asparagus
1 T sesame or peanut oil
1 lg chopped onion
2 lg diced celery stalks
2 med potatoes, diced
4 ½ C vegetable stock or water
1 ½ tsp herb seasoning
2 T soy sauce
1/4 lb buckwheat noodles
freshly ground pepper
slivered almonds, for garnish
minced chives or scallions. for garnish

slivered almonds and minced chives or scallions for garnish

Saute onion in oil until golden. Add celery, potato, water/stock, seasoning, and soy sauce. Bring to boil: simmer 10 min. Add chopped asparagus (save tips for later) and simmer another 15 min. Puree solid ingredients and return to soup pot at ·very low heat. Break buckwheat noodles into 1- to 2-inch pieces. Cook in rapidly simmering water until al dente. Drain and rinse in cool water. Steam asparagus tips until bright green. Stir both into soup. Add pepper and garnish.