Recipe: Tofu Cream Soup

TOFU CREAM SOUP

1/4 cup butter (or olive oil)
2 tbsp finely chopped onion
1 cup thinly sliced carrots
1 small zucchini, thinly sliced
3 tbsp flour
1 tsp salt
1/4 tsp ground black pepper
1 cup vegetable broth
2 cups milk
1/2 lb silken tofu, cut in 1/2-inch cubes

Melt butter in large skillet; add onion, carrots and zucchini. Cook over medium heat just until tender, about 5 minutes.

Stir in flour, salt and pepper; cook and stir over low heat for 3 minutes. Gradually add broth, stirring constantly until thickened. Gradually stir in milk. Cook and stir over low heat, about 10 minutes. Add tofu and heat thoroughly.

Makes 4 servings (1 cup each)
Source: The Tofu Cookbook by Cathy Bauer and Juel Andersen, 1979