Garden Cuisine - Green Green Asparagus Soup

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Green Green Asparagus Soup

 

Recipe By :Paul Wenner

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

1 onion -- chopped

1 zucchini -- diced

1 pound asparagus -- separate tips from tennder stalks

1 russet potato -- scrubbed and diced

1 15 oz can Swanson's Vegetable Broth

2 cups fresh spinach leaves

1/3 cup minced parsley

1 cup milk: almond, soy, rice, or nonfat dairy

2 teaspoons white or yellow miso

1 teaspoon dried thyme

1/4 teaspoon black pepper

3 drops hot pepper sauce

 

Heat the oil in a large pot and saute the onion until it begins to soften, about

3 minutes. Add the zucchini and continue cooking, stirring frequently, for 3

minutes. Add the asparagus stalks (keep tips in reserve), potato, and vegetable

broth. Cover and simmer until the potato is tender, about 15 minutes.

 

Add the spinach and parsley and cook 5 minutes, then transfer to a blender. Add

the milk, miso, thyme, black pepper, and hot pepper sauce. Blend until

completely smooth. Return to the pot and add the reserved asparagus tips.

HHeat very gently (do not boil) until the asparagus tips are tender, about 5

minutes.

 

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 39 Calories; 1g Fat (19.5% calories from

fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

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