Creamy Asparagus Soup with Fennel

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Creamy Asparagus Soup with Fennel

 

Recipe By :The Hot Flash Cookbook - Cathy Luchetti

Serving Size : 3 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 fennel bulb

1 pound asparagus -- trimmed

1 tablespoon vegetable oil

1 onion -- sliced

1/2 cup brown rice or pearl barley

4 cups low-salt vegetable broth

1 1/2 cups low-fat milk

salt and freshly ground pepper to taste

 

Separate the fennel fronds from the bulb and stems. Finely mince the fronds to

make 1/2 cup. Slice the fennel bulb and stems.

 

Cut off 1 1/2 inches of the asparagus tips. Peel the asparagus stalks with a

vegetable peeler, then cut into 1-inch pieces.

 

In a large saucepan over medium-high heat, heat the oil and saute the sliced

fennnel stems, asparagus stalks, and onion for 5 minutes. Add the rice or

barley and broth, cover, and cook over low heat 30 to 40 minutes, or until the

rice or barley is very tender.

 

Transfer to a blender or food processor and puree to the desired consistency in

several batches if necessary. Return the puree to the pan and stir in 1 cup of

the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. If

the soup seems too thick, stir in a little more of the milk. Heat until the

asparagus tips are crisp tender, about 1 1/2 minutes.

 

 

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Per serving: 97 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g

Protein; 12g Carbohydrate; 0mg Cholesterol; 43mg Sodium

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

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0