Veg Cooking for Everyone--Springtime Asparagus Soup

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Springtime Asparagus Soup (with variations)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus

1 large leek -- white part plus an inch of the green, chopped

6 cups Quick Stock -- page 196

OR water

1 1/2 tablespoons olive oil or butter

1 small onion -- chopped

2 tablespoons raw white rice

salt & freshly milled pepper

lemon juice to taste

 

Slice the asparagus into three parts: ends, middles, and tips. Chop the

middles and set the tips aside. Use the asparagus ends and leek roots and

greens in the stock.

 

Heat the oil in a soup pot. Add the leek, onion, and rice, and saute over

medium-high heat for about 8 minutes, until the onion is slightly colored. Add

1 cup of stock and stew for 10 to 12 minutes. Add the chopped asparagus and the

remaining stock and simmer, partially covered, for 12 to 15 minutes. Cool

briefly, then puree and pass through a food mill to get ride of any fibers.

Taste the soup for salt, add a few drops of lemon juice to bring up the flavors,

and season with pepper. Return the pot to the stove to keep it warm.

 

Meanwhile, drop the asparagus tips in boiling salted water and cook until

tender, about 4 minutes, then add them to the finished soup.

 

VARIATIONS:

 

Asparagus Soup with Herb Cream: Whip 1/4 cup of cream until stiff and season

with a pinch of salt, a little white pepper, and 2 tablespoons of chopped

chervil or tarragon. Stir a spoonful of cream into each bowl of soup.

 

Asparagus Soup with Fresh Sage: Saute 10 sage leaves with the leek, onion, and

rice. Fry 10 more leaves in 2 tablespoons of olive oil until they're speckled,

about 1 minute, then remove them to a paper towel. Crumble then into the soup

just before serving. If the sage is blooming, add a few of the purple flowers

to the soup -- the essence of spring.

 

Asparagus and Pea Soup with Basil: Peas come into season just as the asparagus

is finishing. Boil freshly shelled peas with the asparagus tips and add them to

the finished soup along with thinly sliced basil leaves.

 

Source:

" page 202 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 30 Calories; trace Fat (4.8% calories

from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 Vegetable.

 

 

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