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Recipe Name: Asparagus Soup #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
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"
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: 145
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 3.7mg
Sodium: 445.7mg
Potassium: 810.4mg
Carbohydrates: 27.7g
Fiber: 3.9g
Sugar: 7g
Protein: 7.7g

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