| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Soup | 4 | Servings |
INGREDIENTS
| 1 | lb | Asparagus |
| 6 | c | Stock or canned broth |
| 1/2 | c | Minced shallot |
| 1 | Potato; grated | |
| Salt and freshly grated pepper to taste | ||
| Plain low-fat yogurt or low-fat sour cream for garnish | ||
| Grated lemon peel for garnish | ||
| Snipped fresh dill for garnish |
INSTRUCTIONS
Date: Fri, 12 Apr 1996 08:55:52 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu> From COOKING LIVE SHOW #CLD036 In a saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill. Yield: 4 servings. FATFREE DIGEST V96 #102 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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