Toomay125: Chilled Asparagus Orange Soup with Pistachios

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* Exported from MasterCook Mac *

 

Chilled Asparagus Orange Soup with Pistachios

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : vegetarian soups

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh asparagus

2 tablespoons unsalted butter

2 medium onions -- coarsely chopped

1 tablespoon dried tarragon

2 cups water

1/8 teaspoon salt

1/8 teaspoon cayenne

1 cup fresh-squeezed orange juice

2 tablespoons Madeira

1/3 cup unsalted pistachios -- minced

 

Cool soup makes a refreshing supper or first course at a summer dinner

party. This one is particularly delicious.

 

Serves 6.

 

Remove the tough stem ends of the asparagus and cut into 2 inch pieces.

Melt the butter in a stockpot over medium-high heat. Saute the asparagus

and onion in the butter with the tarragon for about 5 minutes. Add the

water, salt, and cayenne and bring to a simmer over high heat. Reduce

heat to medium, cover, and cook 15 minutes, until asparagus and onion

are very soft. Puree in a blender or food processor until smooth, then

stir in the orange juice and Madeira. Chill until a half hour before

serving time, then let warm at room temperature. Serve in pretty bowls

with minced pistachios sprinkled on top. A thin orange peel curl on each

bowl would be the crowning touch.

 

Recommended companion dishes:

a good bread and cheese, and raw fresh vegetables.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 81 Calories; 4g Fat (47% calories

from fat); 3g Protein; 8g Carbohydrate; 11mg Cholesterol; 51mg Sodium

Food Exchanges: 1 1/2 Vegetable; 1 Fat

 

 

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