this wasa tasty fat free soup...

[Guest guest]

adapted from Vegetarian Cooking for Everyone, Deborah Madison

 

made this last night and DH really liked it.

 

Springtime Asparagus Soup

 

1 1/2 lbs asparagus

1 large onion, chopped

1 tbps minced garlic

6 cups veggie broth

2 tbsp quinoa, well-rinsed

salt

pepper

lemon juice to taste

 

Chop the asparagus into three parts - ends, middles, and tips. Use

the ends in a stock/broth, or discard. Chop the middles for the soup,

and save the tips for garnishing.

 

Saute the onion & garlic in a bit of broth until onion is soft and

translucent. Stir in the quinoa and 2 cups of broth. COok about ten

minutes. Add the asparagus middles and the remaining brot and simmer,

partially covered, about 15 minutes. Puree with a stick blender.

Stir in salt, pepper and lemon juice to taste.

 

Cook the asparagus tips in boiling salted water, about 4 inutes,until

tender, and add to the finished soup.