|Recipe Name:||Asparagus Soup #2||Submitted by:||Administrator|
|Number of Servings:||4|
1 Pound(s) Asparagus
6 Cup(s) Stock or canned broth
1/2 Cup(s) Minced shallot
1 Potato, grated
Salt and freshly grated
pepper to taste
Plain low-fat yogurt or
low-fat sour cream for
Grated lemon peel for
Snipped fresh dill for
Date: Fri, 12 Apr 1996 08:55:52 -0700 (PDT) From: "Tina D. Bell"
<firstname.lastname@example.org> From COOKING LIVE SHOW #CLD036 In a
saucepan bring stock or broth to a simmer, add trimmings and let stand
15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces,
reserving tips. Strain stock or broth into a large saucepan and add
the asparagus stalks, shallot, potato and salt and pepper to taste.
Bring the liquid to a boil over high heat and simmer the mixture,
stirring occasionally, for 25 minutes, or until asparagus is tender.
Meanwhile, in a saucepan of boiling salted water blanch the asparagus
tips until just tender, drain and refresh. In a food processor or
blender puree the soup in batches until smooth, correct seasoning and
return to saucepan. Heat until hot. To serve: ladle soup into bowls
and garnish with reserved asparagus tips, yogurt, lemon peel and dill.
Yield: 4 servings. FATFREE DIGEST V96 #102 From the Fatfree
Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive,
Nutrition (calculated from recipe ingredients)
Calories From Fat: 11
Total Fat: 1.3g