Guest guest Posted July 19, 2000 Report Share Posted July 19, 2000 * Exported from MasterCook * Asparagus Soup Recipe By :Eating Well For Optimum Health - Andrew Weil, M.D. Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds fresh asparagus 3 large yellow onions -- chopped 2 tablespoons extra-virgin olive oil 10 cups Vegetable Stock salt and black pepper to taste Cut off and discard the tough ends of the asparagus. Cut off the top 3 inches of the stalks and set asiide. Cut the bottoms of the stalks into 1-inch pieces. Saute the onions in olive oil until they are soft and golden. In a large pot, heat the stock, and add the cooked onions and the 1-inch pieces of asparagus stalks. Simmer, covered, until asparagus is soft. Puree the soup in a food processor. Return it to the pot, season to taste with salt and pepper, and add the asparagus tops. Cook until tops are just tender, about 5 minutes. Soup can be served hot or chilled. Nutritional benefits: Micronutrients; monounsaturated fat - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 9g Total Fat; (25% calories from fat); 12g Protein; 45g Carbohydrate; 3mg Cholesterol; 2038mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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