| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Quantity ingredient: |
| 3/4 |
lb |
Fresh asparagus |
| 5 |
c |
Water |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Canned chicken broth |
| 1/4 |
ts |
Black pepper |
|
ds |
Cayenne pepper |
| 2 |
tb |
Plain low fat yogurt |
INSTRUCTIONS
RECIPE OF THE MONTH in About 10 Minutes! Preparation: 2 minutes...Cook: 4
minutes...Serves: 4...Calories per serving: 41 This is a smooth, luxurious
soup that has a deceptive richness. 1. Break tough ends off asparagus. Cut
remainder into 1-inch pieces. 2. In a large saucepan, bring water and salt
to a boil over high heat. 3. Add asparagus and cook until tender, 3 to 5
minutes. 4. Drain into a colander set over a bowl to catch cooking liquid.
5. Measure out and save 2 cups of cooking liquid. 6. Place asparagus and
saved cooking liquid in a food processor or blender. Puree until smooth. 7.
Pour puree into a medium saucepan. Stir in chicken broth, black pepper, and
cayenne and bring to a boil. 8. Remove from heat and stir in yogurt. See
another important food report, You Are What You Eat!...Get the inside scoop
on the nutritional state of the union and of your family! ALL ABOUT FOOD,
VOLUME 1"...A full year's worth of your favorite low-cal, hi-flavor recipes
and more nutritional how-to for you and your gang! To Your Health, Wealth &
Happiness
Posted to MM-Recipes Digest V4 #104 by "Jenny S. Johanssen"
<johanssen@matnet.com> on Apr 14, 1997
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