Ingredients: 1 bay leaf 1 tablespoon olive oil 2 shallots or 1 medium onion, chopped ½ kilo of very thin asparagus stalks, (extreme hard deséchalos) 2 cans of 14 oz securities and chicken broth, low sodium, or three and a half cups of homemade broth 1 teaspoon pepper and sea salt 1 fresh thyme sprig (1/4 teaspoon dried thyme) ½ teaspoon 6 oz (1/2 package) of tofu, “extra firm” Preparation: Heat oil in a large pot over medium heat and add shallots or onion, cook until tender. Break laos top five inches of each asparagus and them apart. Bankruptcy others stems into 2 inch. Add the broth, bay leaf, thyme, salt, pepper and asparagus and onion, and cook over low heat 20 to 25 minutes, until tender stems look good. Pass the soup to a blender and add the tofu. Blend until perfectly smooth (use it in two batches if necessary) Return the pureed soup to the pot and add a little hot water if necessary to correct consistency, and put salt if needed element. Add the asparagus tips and cook over low heat 5-10 minutes, until asparagus are tender (if the studs are thicker, put them to briefly steam or boiling water before adding to the soup.