Asparagus Soup
serves: 6 servings
1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
salt to taste
freshly ground black pepper
1 quart Basic Chicken Stock
5 cups chopped asparagus stalks
fresh dill to taste (optional)
Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and
onion, season lightly with salt and pepper, and cook for 10 minutes.
Add the stock and bring to a boil quickly over high heat.
Lower the heat and simmer until the vegetables are completely tender, about
15 minutes.
Add the asparagus and simmer until just tender, about 5 to 7 minutes.
Puree in a blender and strain.
Add the dill if desired.
Adjust the salt and pepper to taste.
Nutrition Facts
Serving Size about 1 cup
Amount Per Serving Calories 75 Total Fat 4 gm
Saturated Fat 1 gm Protein 5 gm
Total Carbohydrate 8 gm Dietary Fiber 3 gm
Sodium 389 mg Percent Calories from Fat 39%
Percent Calories from Protein 23%
Percent Calories from Carbohydrate 28%
Make it Vegetarian
Substitute vegetable stock for chicken stock.
Make it Fancy
Add a dollop of low-fat sour cream and a teaspoon of chopped smoked salmon
to each portion.
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