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Asparagus Soup
Ingredients:
Serve hot or chilled
3 Tbs. vegetable oil
24 fresh asparagus spears (tips reserved), sliced
1 c. chopped green onion
1 tsp. fresh lemon juice
1/2 tsp. finely chopped garlic
Freshly ground white pepper
1 Tbs. whole wheat pastry flour
2 c. water
1/2 c. double strength reconstituted nonfat dry milk or whipping cream
1 egg yolk
2 Tbs. freshly chopped parsley
Herb or vegetable salt
Serve hot or chilled
3 Tbs. vegetable oil
24 fresh asparagus spears (tips reserved), sliced
1 c. chopped green onion
1 tsp. fresh lemon juice
1/2 tsp. finely chopped garlic
Freshly ground white pepper
1 Tbs. whole wheat pastry flour
2 c. water
1/2 c. double strength reconstituted nonfat dry milk or whipping cream
1 egg yolk
2 Tbs. freshly chopped parsley
Herb or vegetable salt
Directions:
Heat oil in a heavy 4 qt. saucepan over low heat. Add asparagus (excluding tips), green onion, lemon juice and garlic. Cover and cook until asparagus is crisp tender, about 5-10 minutes. Season with salt and pepper. Remove from heat and stir in flour. Place over low heat, add water and bring to boil, stirring constantly. Reduce heat to very low and simmer 10 min. Transfer mixture to processor or blender in batches and puree (or press through fine strainer). Return puree to saucepan and set aside.
Cook asparagus tips in large saucepan of boiling water until crisp tender,about 5 min. Drain well; add to soup. Stir in milk or cream.
Combine egg yolk with 1/2 c. soup in small bowl. Add yolk mixture to soup. Stir in parsley. Place over low heat and heat through; do not boil. season to taste with herb or vegetable salt.
Makes 4 Servings
Heat oil in a heavy 4 qt. saucepan over low heat. Add asparagus (excluding tips), green onion, lemon juice and garlic. Cover and cook until asparagus is crisp tender, about 5-10 minutes. Season with salt and pepper. Remove from heat and stir in flour. Place over low heat, add water and bring to boil, stirring constantly. Reduce heat to very low and simmer 10 min. Transfer mixture to processor or blender in batches and puree (or press through fine strainer). Return puree to saucepan and set aside.
Cook asparagus tips in large saucepan of boiling water until crisp tender,about 5 min. Drain well; add to soup. Stir in milk or cream.
Combine egg yolk with 1/2 c. soup in small bowl. Add yolk mixture to soup. Stir in parsley. Place over low heat and heat through; do not boil. season to taste with herb or vegetable salt.
Makes 4 Servings
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