Guest guest Posted August 24, 2000 Report Share Posted August 24, 2000 Judy posted some recipes from Weil's book a few weeks ago. I've been formatting some that she didn't format. Kathleen * Exported from MasterCook * Asparagus Soup Recipe By : Eating Well for Optimum Health, Dr. Andrew Weil, page 211 Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Vegetables Weil: Eating Well 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 (see separate recipe) salt and black pepper -- to taste 1. Cut off and discard the tough ends of the asparagus. Cut off the top 3 inches of the stalks and set aside. Cut the bottoms of the stalks into 1-inch pieces. 2. Saute the onions in olive oil until they are soft and golden. 3. In a large pot, heat the stock, and add the cooked onions and the 1-inch pieces of asparagus stalks. Simmer, covered, until the asparagus is soft. 4. 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 the asparagus tops are just tender, about 5 minutes. Soup can be served hot or chilled. Servings: 8. Calories 275, fat 8.5 g (27% of calories from fat, saturated fat 2 g, protein 10 g, carbohydrate 41.5 g, cholesterol 3 mg, fiber 4.5 g Nutritional benefits: Micronutrients; monounsaturated fat - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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