| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Asparagus; tough ends broken off, dice the rest, (save 10 tips for garnish) |
| 1 |
|
Onion; diced |
| 2 |
|
Potatoes; peeled, diced |
| 6 |
c |
Water; (or as needed) |
| 4 |
|
Knorr Bouillon cubes; (chick or veggie) |
| 1 |
ts |
Butter Buds |
INSTRUCTIONS
Simmer these 'til very tender (DO NOT COVER-it stays greener)
Puree in batches, adjust consistency w rice milk or soy milk Heat
through again. Garnish with blanched Asparagus tips.
This is great substituting any favorite veggie.
Posted to fatfree digest by Sam Miles <guiltfree@earthlink.net> on
Mar 23, 1999, converted by MM_Buster v2.0l.
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