Guest guest Posted October 4, 2001 Report Share Posted October 4, 2001 * Exported from MasterCook * Creamy Asparagus Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 80 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 1 1/2 teaspoons Chicken Not* 1 cup boiling water 1 medium leek -- chopped white and some green stem 1 medium onion -- chopped 1 medium potato -- peeled and chopped 1 large celery stalk -- chopped 2 cups fat-free buttermilk 2 tablespoons all purpose flour salt and pepper -- to taste 2 teaspoons fat-free Parmesan cheese Serving Size: 4 * From Dixie USA Remove the tough ends from the asparagus. Chop the tips finely and set aside. Place the stalks in a medium size stock pot. Add the boiling water mixed with the Chicken Not, leeks, onions, potatoes and celery. Cover and simmer over medium-low heat until the asparagus is very tender. Season to taste with salt and pepper. Whisk in the flour. Pour the soup into a food processor. Process until very smooth. Return the soup to the stock pot. Whisk in the buttermilk and reserved asparagus tips. Cover and simmer, stirring occasionally for 3 to 4 minutes. Do not boil. Garnish with fat-free Parmesan topping before serving. Nutritional analysis: Calories 108, Fat 0.4, Cholesterol 0, Carbohydrate 14, Protein 3, Sodium 315. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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