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Asparagus Soup

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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

 

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