Creamy Asparagus Soup

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* Exported from MasterCook *

 

Creamy Asparagus Soup

 

Recipe By :Recipe by Rofina Silverman, Cooking Light, June 2000

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 pounds asparagus spears

1 cup (14 1/2-ounce) vegetable broth

1 teaspoon olive oil

1 cup onion -- chopped

2 cloves garlic -- minced

1 cup soy milk or 1% low-fat milk

1 cup reduced-fat firm tofu (about 6 ounces) -- drained

and cut into 1-inch cubes

1 tablespoon lemon rind -- grated

1/4 teaspoon black pepper

 

Snap off tough ends of asparagus. Cut a 1-inch tip from each asparagus

spear; set aside. Reserve stalks. Bring broth to a boil in a medium

saucepan; add asparagus stalks. Cook 5 minutes; strain asparagus through a

sieve into a bowl, reserving 3/4 cup broth.

 

Heat oil in pan over medium heat. Add onion and garlic; saute 5 minutes.

Add asparagus stalks and milk; simmer 8 minutes or until tender. Combine

asparagus mixture, reserved broth, and tofu in a blender; process until

smooth. Strain mixture through a sieve over a bowl; discard solids.

Combine asparagus puree, asparagus tips, lemon rind, and pepper in pan;

simmer over low heat 5 minutes or until asparagus is tender.

 

Yield:

" 3/4 cup "

 

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Per serving: 56 Calories (kcal); 1g Total Fat; (19% calories from fat); 3g

Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : I was experimenting with tofu and came up with this when I adapted a

vegetable soup recipe. When asparagus is plentiful, we have this soup

almost every day. It's a light, fresh-tasting start to any meal.

 

Rofina Silvernam, San Anselmo, California