| 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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