Asparagus Soup with Leeks and Pinto Beans

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This book showed itself when my office was being cleaned. A few of the recipes

looked interesting, but it was a nightmare to scan.

 

 

* Exported from MasterCook *

 

Asparagus Soup with Leeks and Pinto Beans

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 11 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 leeks -- (4 to 5 cups), thoroughly washed and diced

2 teaspoons olive oil

1 clove garlic -- minced

1/2 teaspoon thyme leaves -- or 1 teaspoon fresh thyme

8 cups Excellent Vegetable Stock

1 can pinto beans -- (15-ounce) drained and rinsed

4 white potatoes -- (4-5, about 1 pound) skin left on,

scrubbed clean and diced

1/2 cup split peas -- rinsed quickly under cold running water

4 cups asparagus -- do not use the tough fibrous ends (reserve

the tips for garnish)

1 tablespoon lemon juice -- (1 to 2), or to taste

1/2 teaspoon salt -- or to taste

freshly ground pepper -- or to taste

dash hot sauce -- optional

 

In a heavy-duty 6-quart soup pot, warm the olive oil over medium heat and saute

the leeks until tender and translucent, but not brown. Add the garlic and thyme,

and saute an additional 5 minutes.

 

Add the stock, pinto beans, potatoes, split peas and asparagus stalks and bring

to a boil. Lower the heat and simmer approximately 30 minutes.

 

Puree half of the volume (in batches in food processor or blender) until smooth,

and return it to the pot.

 

Add asparagus tips, reheat and simmer until asparagus tips are tender, about 5

minutes.

 

Add lemon juice, salt, and freshly ground pepper, and hot sauce to taste, if

desired.

 

Variations:

 

.. Substitute Jerusalem artichokes for the potatoes.

 

.. Add 1/2 cup wild rice in first step.

 

.. Garnish each serving with light sprinkle of roasted sesame seeds and finely

chopped fresh parsley or snipped fresh chives.

 

Serving suggestions:

 

Great served hot with crusty French bread as an appetizer, or with a hearty

spinach salad for

lunch.

 

Nutrient calculations (per 1 cup serving): Calories 171, Total Fat 1.2 g. (Sat.

0.2 g.), Cholesterol 0 mg., Carbohydrate 34 g., Dietary Fiber 4.7 g., Protein 8

g., Sodium 300 mg., Calcium 52 mg., Iron 3.6 mg.

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

Yield:

" 11 cups "

 

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Per Serving (excluding unknown items): 263 Calories; 3g Fat (8.2% calories from

fat); 11g Protein; 53g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 153mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit;

1/2 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Excellent Vegetable Stock

 

Recipe By :Burt, Goldberg, and Rhodes

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

2 large yellow onions -- skin on, coarsely chopped

1 head garlic -- skin on, cut in half crosswise

2 medium leeks -- white plus 2 " to 3 " green, cleaned and chopped

1 bunch parsley stalks -- reserve leaves for another use

1 pound mushrooms -- washed

3 large carrots -- scrubbed, cut into 2 " chunks

2 large tomatoes -- cut into chunks

3 celery stalks -- including the leaves, cut into 2 "

chunks

3 medium parsnips -- scrbbed and coarsely chopped

1 small fennel bulb -- quartered

5 peppercorns

2 cloves

3 sprigs fresh thyme -- or 1 teaspoon dried

2 bay leaves

 

Warm olive oil in the bottom of a large stockpot and saute the onions, garlic,

mushrooms, and leeks over medium heat until they reduce in volume by 1/3 and

give off their juices (about 10 minutes), stirring occasionally.

 

Add remaining ingredients and cover with 6 quarts of cold water.

 

Bring the water to a boil. Lower the heat and simmer, uncovered, for 4 to 5

hours.

 

Strain out the vegetables, pressing down on them to extract the maximum flavor.

Discard the solids.

 

Return the strained stock to the pot and boil gently, uncovered, until the

volume has reduced to approximately 6 quarts.

 

Note:

Transfer to convenient-size plastic containers and refrigerate or freeze.

Refrigerated stock remains fresh for 7 days; frozen stock will keep for up to 6

months. For smaller concentrated amounts, reduce some of the stock down by half

again and freeze in muffin pans.

When frozen, pop out into a resealable plastic bag and return to the freezer for

convenient 1/3-cup servings. Concentrated stock is great for sauces and as a

flavor boost to pasta and rice instead of a bouillon cube.

 

Nutrients are difficult to calculate for a stock because of the solids

discarded. The 1 teaspoon of olive oil used to saute the vegetables contributes

less than 1/2 ram of fat per serving. We do not add sodium; therefore, the

sodium content of the stock is negligible. When adding this stock to a recipe,

be sure to taste for seasoning and add salt as desired. Because of the rich

flavor of this stock, you will find that you need less salt than usual, so add

it gradually.

 

 

Source:

" High Fit - Low Fat Vegetarian "

Copyright:

" 1996 ISBN #0-9649656-1-5 "

 

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

 

Per Serving (excluding unknown items): 1140 Calories; 14g Fat (9.8% calories

from fat); 32g Protein; 252g Carbohydrate; 69g Dietary Fiber; 0mg Cholesterol;

485mg Sodium. Exchanges: 9 Grain(Starch); 20 Vegetable; 1 1/2 Fat.

 

 

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