asparagus stem soup

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Asparagus Stem Soup

 

Recipe By :Marian K. Towne

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound woody stems saved from asparagus -- see tip

1 medium onion -- chopped

2 medium potatoes -- peeled and sliced

stems from small bunch parsley -- minced

1 garlic clove -- minced

2 tablespoons butter

4 cups milk

salt and pepper -- to taste

 

Saute asparagus stems, onion, potatoes, parsley and garlic in butter on low heat

for about 15 minutes, covered. Season. Slowly bring milk to boiling point in

separate pan. Meanwhile, puree vegetables in blender. Discard solids. Combine

milk and pureed vegetables. Heat slowly. Serve in shallow bowls. Garnish with

asparagus tips cooked lightly in butter.

 

TIP -The author provided no weigh estimate for the asparagus stems. Instead she

said to " use woody stems saved from several bunches of asparagus. " Since

asparagus is bundled for the home cook in 1 to 1 1/4 pound bunches or in 2 to 2

1/2 pound bunches, 16 ounces is a fair number needed to estimate the calories in

this dish. -PatH

 

Description:

" Potato, onion, garlic, parsley, milk "

Source:

" Midwest Gardener's Cookbook "

Copyright:

" 1996 ISBN 0253210569 "

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Per Serving (excluding unknown items): 274 Calories; 14g Fat (45.0% calories

from fat); 11g Protein; 28g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol;

184mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Non-Fat Milk; 2 1/2

Fat.

 

 

Nutr. Assoc. : 26511 0 0 0 0 0 0 0

 

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=^..^= PatH http://home.earthlink.net/~kitpath/

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